"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chicken Breasts With Stuffing and Mushroom Sauce Recipe

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This recipe for Chicken Breasts With Stuffing and Mushroom Sauce, by , is from From Nan's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Bev Shepperd

Category:
Category:

Ingredients:  
Ingredients:  
Chicken:

4 Chicken Breast Halves (About 4 oz. each), skinned, boned, slightly flattened. Sprinkle with paprika, white pepper and garlic powder

Herbed Stuffing:
2 Cups Fresh White Bread, Remove Crusts and cube (about 6 slices)
1/4 tsp Paprika
1/4 tsp Poultry Seasoning
Salt & White Pepper to Taste
1/4 Cup Water
1 tsp Chicken Stock
1 T finely chopped Onion
3 T Butter


Sour Cream Mushroom Sauce:

1/4 Cup Finely minced Onion
2 T Butter
1/4 lb. Mushrooms, thinly sliced
1 T Flour
1/2 Cup Light Cream
1/2 Cup Sour Cream
Salt & White Pepper to Taste
1 T Sauterne-wine or Sherry

Directions:
Directions:
Mash all the stuffing ingredients together until they are well blended. Divide stuffing into 4 parts. Place 1 part stuffing on a chicken breast, roll and secure with a toothpick. Roll breast in flour.

In a 8 x 8 inch baking pan, melt 2 T butter. Roll stuffed breasts in butter and bake at 325 for about 40 minutes or until breasts are opaque. Do not overtake. Baste frequently during baking with juices from th pan. While chicken is baking, make mushroom sauce by sauce onion in butter until soft. Add mushrooms and sauce until they are soft. Add flour and cook for another minute. Add cream, and cook over low heat, stirring until sauce thickens. Add sour cream, seasonings and Sherry or Sauterne-wine and heat through. Boil and serve warm.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour

 

 

 

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