| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 1 |
tb |
Flour |
| 1/2 |
c |
Cream |
|
|
Salt |
|
|
Pepper |
| 1 |
c |
Crabmeat |
| 1 |
c |
Chopped mushrooms |
|
|
Bread crumbs |
| 4 |
|
Whole chicken breasts; boned and skinned |
| 2 |
|
Or |
| 3 |
|
Eggs; beaten |
|
|
Oil |
| 2 |
tb |
Butter |
| 2 |
tb |
Flour |
| 1 1/2 |
c |
Cream |
|
|
Salt |
|
|
Pepper |
| 2 |
tb |
Dill |
| 1 |
c |
Sliced mushrooms |
| 1/4 |
c |
White wine |
| 2 |
|
Limes; juice of |
INSTRUCTIONS
SAUCE
Melt butter and add flour to make a roux. Slowly add cream to make a smooth
sauce. Season with salt and pepper to taste. Add crabmeat, mushrooms and
enough bread crumbs to bind the stuffing. Pound each breast thin and fill
each with stuffing. Roll to enclose. Dip each breast first into the beaten
eggs, then into bread crumbs. Saut. in oil until golden brown. Remove from
pan and drain. Bake at 450° for 5 minutes to finish cooking. To make sauce,
melt butter and add flour to make a roux. Slowly add cream. Add seasonings
to taste, mushrooms, wine and lime juice. Heat. Serve over stuffed chicken
breasts. Yisld: 4 servings.
ROBERT M. EUBANKS III
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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