- Course: Main Course
- Total Time: Under 2 Hours
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 33 Times
This is a recipe from the files of one of America’s famous restaurant chains, Schrafft’s. It makes a good dish for a dinner party or buffet.
- 4 whole chicken breasts, cut in half, boned, and poached in butter
- 3 cups sliced mushroom caps, sautéed (reserve the stems)
- 1½ tablespoons finely chopped onion
- 2 tablespoons chopped parsley
- ¼ cup dried bread crumbs
- ¼ cup heavy cream
- Salt and freshly ground black pepper
- Flour for dredging
- Finely rolled cracker crumbs
- 2 eggs, beaten
- Fresh bread crumbs
- 10 tablespoons clarified butter for frying
For the Sauce
- 8 tablespoons butter
- ½ cup flour
- ½ cup milk, scalded
- ¼ cup heavy cream
- 2 cups rich chicken stock
- ¼ cup or more Madeira
Cut a pocket in each of the cooked chicken breasts. Prepare a filling with two-thirds of the sautéed mushrooms, the onion, parsley, dried bread crumbs, heavy cream, and salt and pepper to taste. Stuff the breasts with this mixture.
Flour the stuffed breasts, roll in fine cracker crumbs, dip in beaten egg seasoned with salt and pepper, and finally roll in fresh bread crumbs. Quickly brown in clarified butter.
Prepare the sauce: Cook the reserved mushroom stems in water to cover for 10 minutes. Strain and set aside. Melt the butter in a saucepan, and blend in the flour. Cook for a minute or two, then add the scalded milk, heavy cream, and chicken stock. Cook, stirring constantly, till well thickened. Add ½ cup of reserved mushroom liquor, the remaining sautéed mushrooms, and the Madeira. Correct the seasoning. Stir until blended and heated through.
© 1989, 2001 James Beard
Note from Cookstr's Editors
Nutritional information includes 1 teaspoon of added salt. Nutritional information is based on using four 6 oz chicken breasts.
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