Breast Of Chicken Normandy Recipe

• 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

1. Sprinkle inside of chicken breasts with salt & pepper.
2. Heat 1/4 c. butter in skillet.
3. Add in chicken livers & onions & sprinkle with salt.
4. Cook slowly about 5 min till livers are cooked.
5. Remove from heat & stir in mushrooms & grated cheese.
6. Divide stuffing into portions & place in center of prepared breasts.
7. Fold sides of breasts over & fasten with wooden toothpicks.
8. Roll first in beaten egg then in bread crumbs.
9. Refrigerateuncovered for at least 2 hrs.
10. Heat remaining 1/4 c. butter in skillet.
11. Add in chicken breasts & brown on both sides.
12. Remove & bake at 350 for 45 min.
13. Pour a little Supreme Sauce over chicken breasts while baking.
14. Serve remaining sauce separately.
15. SUPREME SAUCE: Heat butter in saucepan & blend in flour.
16. Add in chicken broth.
17. Cook, stirring constantly, till mix thickens & comes to a boil.
18. Boil gently for 3-5 min, stirring constantly.
19. Add in lemon juice & stir in cream.
20. Heat, but don't allow to boil.
21. Makes about 3cups.
22. PART 1 OF 2

chicken breasts, butter, chicken livers, onion, salt, mushrooms, swiss cheese, egg, butter, flour, chicken, lemon juice, light cream

Taken from cookeatshare.com/recipes/breast-of-chicken-normandy-92072 (may not work)