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Category: Chicken
Prep Time: Cook Time: Total Time:
4 whole boneless chicken breasts
2 cups seasoned bread crumbs
1/2 cup hot water
10 tbsp butter, melted and divided
2 tbsp finely chopped onion
1 tbsp minced fresh parsley
1/2 tsp salt
1/4 tsp poultry seasoning
1 Pinch pepper
1/2 cup flour
1/2 tsp paprika
Sour Cream-Mushroom Sauce
1/2 lb fresh mushrooms, sliced
1/4 cup chopped onion
2 tbsp butter
2 tbsp flour
1/2 tsp salt
1/2 tsp pepper
1/2 cup whipping cream
1/2 cup sour cream
Place the chicken breasts skin side down on a work surface; pound lightly with a meat mallet to an even thickness.
For stuffing, combine the bread crumbs, water, 2 tablespoons butter, onion, parsley, salt, poultry seasoning and pepper. Place about 1/3 cup stuffing on each breast; fold in half. Secure with toothpicks.
Combine flour and paprika; coat chicken. Place, skewered side down, in a greased 11 x 7 inch baking dish. Drizzle with remaining butter. Bake, uncovered, at 325 for 1 and 1/4 hours or until tender.
Meanwhile, for sauce, saute mushrooms and onion in butter until tender. Stir in flour, salt and pepper. Gradually add whipping cream. Cook and stir until bubbly; cook and stir 1 minute more. Reduce heat; add sour cream. Stir just until
heated through; do not boil. Serve over chicken. Serves 4
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CHICKEN ROYALE
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Category: Chicken
Prep Time: Cook Time: Total Time:
4 whole boneless chicken breasts
2 cups seasoned bread crumbs
1/2 cup hot water
10 tbsp butter, melted and divided
2 tbsp finely chopped onion
1 tbsp minced fresh parsley
1/2 tsp salt
1/4 tsp poultry seasoning
1 Pinch pepper
1/2 cup flour
1/2 tsp paprika
Sour Cream-Mushroom Sauce
1/2 lb fresh mushrooms, sliced
1/4 cup chopped onion
2 tbsp butter
2 tbsp flour
1/2 tsp salt
1/2 tsp pepper
1/2 cup whipping cream
1/2 cup sour cream
Place the chicken breasts skin side down on a work surface; pound lightly with a meat mallet to an even thickness.
For stuffing, combine the bread crumbs, water, 2 tablespoons butter, onion, parsley, salt, poultry seasoning and pepper. Place about 1/3 cup stuffing on each breast; fold in half. Secure with toothpicks.
Combine flour and paprika; coat chicken. Place, skewered side down, in a greased 11 x 7 inch baking dish. Drizzle with remaining butter. Bake, uncovered, at 325 for 1 and 1/4 hours or until tender.
Meanwhile, for sauce, saute mushrooms and onion in butter until tender. Stir in flour, salt and pepper. Gradually add whipping cream. Cook and stir until bubbly; cook and stir 1 minute more. Reduce heat; add sour cream. Stir just until
heated through; do not boil. Serve over chicken. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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