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STUFFED
CHICKEN BREASTS WITH MUSHROOM SAUCE
(Makes 4 servings)
Ingredients
2
Large chicken breasts (skin removed)
from
6-8 lbs. chicken roaster
or
4
small chicken breasts
from
3 ½ lbs. chicken
2
½ cup bread crumbs
2
extra large eggs
½
bunch parsley
½
bunch tarragon
1
cup Parmesan cheese
Flour
to coat chicken (about 1 cup)
Salt
& pepper
½
cup olive oil
½
lb. mushrooms
1
cup veal stock
1
clove garlic
½
cup heavy cream
Mushroom Sauce
Slice
mushrooms into ¼ inch thick slices and sauté with a dash of olive oil till
brown.
Add
garlic.
Stir,
then add veal stock and simmer for 5 minutes.
Add
cream and cook for another 5 minutes on low fire.
Procedure
Cut
chicken breasts in two horizontally (not completely)
Salt
with Salt & pepper
Stuff
with some parsley & tarragon leaves
Fold
chicken back into one piece
In a bowl:
Mix
bread crumbs with Parmesan
In a second bowl:
Mix
2 large eggs with salt & pepper (to taste)
In a third bowl:
Place
flour.
Coat
one chicken breast at a time with flour. Dip in egg mixture.
Remove
and drain excess egg. Coat in the
breadcrumb Parmesan mixture
Set
aside.
Repeat
2 times for large chicken breasts, 4 times for small ones.
Heat
a large sauté pan with oil. Brown
chicken breasts 2 minutes on each side (medium flame.) Bake in preheated oven (400oF) 12 minutes for
roaster breast, 6 minutes for 3 ½ lb. chicken. Place on plate and pour mushroom
sauce over, Enjoy.
109 MacDougal Street, Suite 2, New York, NY 10012
Telephone (212)
460-9322 Fax (212) 460-9579
Copyright 2005, Miette Culinary. All rights reserved.
info@mietteculinarystudio.com
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