Cookstr.com

Stuffed Breast of Chicken with Mushroom Sauce

Updated February 23, 2016
4.00

0 Comments

Cookbook

Beard on Birds

Published by Running Press

This image courtesy of Joseph DeLeo

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.

Cooking Methodpan-frying, sauteeing

CostModerate

Moderate

Total Timeunder 2 hours

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationpeanut free, soy free

Mealdinner

Moodblue

Taste and Texturebuttery, crunchy, herby, juicy, meaty, rich, savory, umami

Ingredients

  • 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
  • 8 tablespoons butter
  • ½ cup flour
  • ½ cup milk, scalded
  • ¼ cup heavy cream
  • 2 cups rich chicken stock
  • ¼ cup or more Madeira

Instructions

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.

Reviews

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

This recipe turned out amazing. I didn't have any Madeira, so I subbed a ruby port with some lemon zest to make up for the citrus and it turned out wonderful. I'm adding this one to my book!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password