Yield: 6 Servings
|4 \N||-(up to)|
|6 \N||Whole chicken breasts; deboned & flattened|
|\N \N||Salt & pepper|
|½ cup||Butter; divided|
|½ pounds||Chicken livers; chopped|
|2 tablespoons||Onion; finely chopped|
|1 can||(4-oz) mushrooms; drained, chopped|
|1 cup||Grated Swiss cheese|
|1 \N||Egg; beaten|
|\N \N||Fine; dry bread crumbs|
|¼ cup||Butter or margarine|
|2 cups||Chicken stock or canned broth|
|1 tablespoon||Lemon juice|
|½ cup||Light cream|
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
BATON ROUGE, LA
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .