astray recipes: Breast of chicken normandy

Categories: Poultry
Yield: 6 Servings

Measure	Ingredient
4	-(up to)
6	Whole chicken breasts; deboned & flattened
	Salt & pepper
½ cup	Butter; divided
½ pounds	Chicken livers; chopped
2 tablespoons	Onion; finely chopped
1 teaspoon	Salt
1 can	(4-oz) mushrooms; drained, chopped
1 cup	Grated Swiss cheese
1	Egg; beaten
	Fine; dry bread crumbs
¼ cup	Butter or margarine
¼ cup	Flour
2 cups	Chicken stock or canned broth
1 tablespoon	Lemon juice
½ cup	Light cream

SUPREME SAUCE

Sprinkle inside of chicken breasts with salt & pepper. Heat ¼ cup butter in skillet. Add chicken livers & onions & sprinkle with salt. Cook slowly about 5 minutes until livers are cooked. Remove from heat & stir in mushrooms & grated cheese. Divide stuffing into portions & place in center of prepared breasts. Fold sides of breasts over & fasten with wooden toothpicks. Roll first in beaten egg then in bread crumbs. Chill uncovered for at least 2 hours. Heat remaining ¼ cup butter in skillet. Add chicken breasts & brown on both sides. Remove & bake at 350 for 45 minutes. Pour a little Supreme Sauce over chicken breasts while baking. Serve remaining sauce separately. SUPREME SAUCE: Melt butter in saucepan & blend in flour.

Add chicken broth. Cook, stirring constantly, until mixture thickens & comes to a boil. Boil gently for 3-5 minutes, stirring constantly. Add lemon juice & stir in cream. Heat, but do not allow to boil. Makes about 3 cups.

PART 1 OF 2

DIANE MAYER

BATON ROUGE, LA

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

breast of chicken normandy