Breast Of Chicken Normandy Recipe
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
- 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.
- 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.
- Makes about 3cups.
- PART 1 OF 2
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 345g | |
| Recipe makes 6 servings | |
| Calories 646 | |
| Calories from Fat 430 | 67% |
| Total Fat 48.56g | 61% |
| Saturated Fat 25.45g | 102% |
| Trans Fat 0.19g | |
| Cholesterol 345mg | 115% |
| Sodium 851mg | 35% |
| Potassium 527mg | 15% |
| Total Carbs 6.78g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.59g | 0% |
| Protein 44.42g | 71% |
