Breast of chicken normandy

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


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.




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

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