| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Swiss | Poultry | 6 | Servings |
INGREDIENTS
| 4 | -(up to) | |
| 6 | Whole chicken breasts; deboned & flattened | |
| Salt & pepper | ||
| 1/2 | c | Butter; divided |
| 1/2 | lb | Chicken livers; chopped |
| 2 | tb | Onion; finely chopped |
| 1 | ts | Salt |
| 1 | cn | (4-oz) mushrooms; drained, chopped |
| 1 | c | Grated Swiss cheese |
| 1 | Egg; beaten | |
| Fine; dry bread crumbs | ||
| 1/4 | c | Butter or margarine |
| 1/4 | c | Flour |
| 2 | c | Chicken stock or canned broth |
| 1 | tb | Lemon juice |
| 1/2 | c | Light cream |
INSTRUCTIONS
SUPREME SAUCE Sprinkle inside of chicken breasts with salt & pepper. Heat 1/4 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 1/4 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, http://www.erols.com/hosey.
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