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Chicken Royale |
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Serves: 4
Print this Recipe
Nancy Schubert, Lake Forest, Illinois
4 whole boneless chicken breasts
2 cups seasoned bread crumbs
2 tablespoons finely chopped onions
1/2 teaspoon salt
Pinch pepper
1/4 teaspoon poultry seasoning
10 tablespoons butter or margarine, melted, divided
1/2 cup hot water
1 tablespoon minced fresh parsley
1/2 cup all-purpose flour
1/2 teaspoon paprika
SOUR CREAM MUSHROOM SAUCE:
1/2 pound fresh mushrooms, sliced
1/4 cup chopped onions
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup heavy cream
1/2 cup sour cream
Place the chicken breasts with skin side down on a work surface; pound lightly with a meat mallet to an even thickness. For stuffing, combine the bread crumbs, onion, salt, pepper, poultry seasoning, 2 tablespoons butter, water and parsley. 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-in. x 7-in. x 2-in. baking dish. Drizzle with remaining butter. Bake, uncovered, at 325° for 1-1/4 hours or until tender. Meanwhile, for sauce, sauté mushrooms and onion in butter until tender. Stir in flour, salt and pepper. Gradually add heavy 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.
© Copyright Reiman Publications, 1993-1997
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