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  • Breast Of Chicken Normandy

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    Breast Of Chicken Normandy
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 4 x -(up to)
    • 6 whl chicken breasts, deboned & flattened Salt & pepper
    • 1/2 c. Butter, divided
    • 1/2 lb Chicken livers, minced
    • 2 Tbsp. Onion, finely minced
    • 1 tsp Salt
    • 1 can (4-ounce) mushrooms, liquid removed, minced
    • 1 c. Grated Swiss cheese
    • 1 x Egg, beaten Fine, dry bread crumbs
    • 1/4 c. Butter or possibly margarine
    • 1/4 c. Flour
    • 2 c. Chicken stock or possibly canned broth
    • 1 Tbsp. Lemon juice
    • 1/2 c. Light cream

    Directions

    1. Sprinkle inside of chicken breasts with salt & pepper. Heat 1/4 c. butter in skillet. Add in chicken livers & onions & sprinkle with salt. Cook slowly about 5 min till 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. Refrigerateuncovered for at least 2 hrs. Heat remaining 1/4 c. butter in skillet. Add in chicken breasts & brown on both sides. Remove & bake at 350 for 45 min. Pour a little Supreme Sauce over chicken breasts while baking. Serve remaining sauce separately. SUPREME SAUCE: Heat butter in saucepan & blend in flour.
    2. Add in chicken broth. Cook, stirring constantly, till mix thickens & comes to a boil. Boil gently for 3-5 min, stirring constantly. Add in lemon juice & stir in cream. Heat, but don't allow to boil.
    3. Makes about 3cups.
    4. PART 1 OF 2

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