Recipe - Breast Of Chicken Normandy

4 (up to)
6 Whole chicken breasts;
deboned & flattened
Salt & pepper
One half cup Butter; divided
One half pound Chicken livers; chopped
2 tablespoon Onion; finely chopped
1 teaspoon Salt
1 cn (4oz) mushrooms; drained,
chopped
1 cup Grated Swiss cheese
1 Egg; beaten
Fine; dry bread crumbs

SUPREME SAUCE
One fourth cup Butter or margarine
One fourth cup Flour
2 cup Chicken stock or canned
broth
1 tablespoon Lemon juice
One half cup Light cream

Sprinkle inside of chicken breasts with salt & pepper. Heat One fourth cup butter
in skillet. Add chicken livers & onions & sprinkle with salt. Cook slowly
about 5 minutes until livers are cooked. Remove from heat & stir in
mushrooms & grated cheese. Divide stuffing into portions & place in center
of prepared breasts. Fold sides of breasts over & fasten with wooden
toothpicks. Roll first in beaten egg then in bread crumbs. Chill uncovered
for at least 2 hours. Heat remaining One fourth cup butter in skillet. Add chicken
breasts & brown on both sides. Remove & bake at 350 for 45 minutes. Pour a
little Supreme Sauce over chicken breasts while baking. Serve remaining
sauce separately. SUPREME SAUCE: Melt butter in saucepan & blend in flour.
Add chicken broth. Cook, stirring constantly, until mixture thickens &
comes to a boil. Boil gently for 35 minutes, stirring constantly. Add
lemon juice & stir in cream. Heat, but do not allow to boil. Makes about 3
cups.

PART 1 OF 2

DIANE MAYER

BATON ROUGE, LA

From Simply Southern, the Desoto School Mothers' Assn, HelenaWest
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.