Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 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 teaspoon | Salt |
| 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 |
| 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, .