Ingredients
-
8
-
8
-
1
-
2
-
8
-
1/2
-
2
-
-
1
-
1
-
1
-
1/4
-
1/2
-
1
-
Directions
Steps
|
1
Done
|
Melt the Butter in a Pan and Saut Onion Until Softened, Add the Mushrooms and Cook For 2 Minutes. |
|
2
Done
|
Stir in the Cooked Veggies, Season to Taste With Salt and Pepper, Add the Chervil. |
|
3
Done
|
With a Sharp Knife, Cut a Lengthways Pocket in Each of the Chicken Breasts, Pat Chicken Breasts Dry With Paper Towels. |
|
4
Done
|
Fill Pocket With the Prepared Veggie Mix. |
|
5
Done
|
Wrap 1 Bacon Slice Spiral Like Around With Bacon End Ending on Same Side Each Breasts. |
|
6
Done
|
Place on a Baking Tray Bacon End Side Down and Bake, 350 Degrees F For 15-20 Minutes, Until Chicken Tests Done. |
|
7
Done
|
Make Sauce While Chicken Is Baking. |
|
8
Done
|
Melt the Butter in a Pan and Saut the Shallots, Add the Stock, Wine and Mushrooms and Boil Rapidly to Reduce by Three-Quarters. |
|
9
Done
|
Add the Cream and Cook For 2 Minutes to Allow the Sauce to Thicken Slightly. |
|
10
Done
|
the Sauce Should Have a Thin Coating Consistency. |
|
11
Done
|
Season to Taste With Salt and Pepper. |
|
12
Done
|
to Serve Place Breasts on Serving Plates, Pour Sauce Over Each. |
