Ingredients
-
4
-
4
-
4
-
1
-
1
-
1/4
-
1
-
3
-
1/3
-
1
-
1
-
1/3
-
1
-
1
-
Directions
Supremes De Volaille Queen Elizabeth (Stuffed Chicken Breasts), Something a little different to do with chicken breasts, fancy enough for company, but not too time consuming for a weeknight I would serve with wild rice and a nice veg, maybe asparagus , I forgot to fry them to make them pretty and brown and used shredded colby jack cheese! That was all that I had on hand These were so good! The chicken came out moist and the sauce was really very good and easy to make I will be making these again soon Thanks for the recipe
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Steps
|
1
Done
|
Butterfly the Breasts, Spread Open, and Pound to 1/2-Inch Thickness.top Each Breast With Slice Ham and Slice Cheese, Tucking in Any Protruding Ends. |
|
2
Done
|
Brush the Edges of Each Breast With Egg, Fold in Half and Seal in the Ham and Cheese. (save Remaining Egg). |
|
3
Done
|
Pat the Outside of the Chicken Dry. Sprinkle With Salt and Pepper. |
|
4
Done
|
Heat 2 Tbsp Butter in Skillet Over Med-High Until the Foam Subsides. Meanwhile, Brush More Egg Onto the Seam of Each Breast. Then Dredge in Flour, Shaking Off the Excess. |
|
5
Done
|
Saute Chicken, Turning Once, Until Golden and Cooked Through, About 4 Minutes Each Side. Remove from Skillet, Cover Loosely With Foil to Keep Warm. |
|
6
Done
|
Add Remaining Tbsp Butter to Skillet and Saute Mushrooms and Shallot, Stirring, For 1 Minute. Add Wine to Deglaze the Pan. and Cook Till Reduced by Half, About 1-2 Minutes. |
|
7
Done
|
Add Tomatoes and Cook, Stirring Occasionally, Until They Begin to Soften, About 3-4 Minutes. Add Cream and Simmer, Stirring Occasionallt, Until Reduced by Half, About 6 Minutes. |
|
8
Done
|
Stir in Any Juices That Have Accumulated on the Chicken Plate, and Season With Salt and Pepper. |
|
9
Done
|
Serve Chicken Topped With Sauce, Garnish With Chopped Flat-Leaf Parsley, If Desired. |
