This is a print preview of "Breast Of Chicken Normandy" recipe.

Breast Of Chicken Normandy Recipe
by Global Cookbook

Breast Of Chicken Normandy
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  Servings: 6

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