← Back to Search Results
pan-frying, sauteeing American
Stuffed Breast of Chicken with Mushroom Sauce

Photo by: Joseph De Leo
Comments: 1
 

Recipe

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.

Yield: Serves eight

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

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

Directions

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.

 

Nutritional Information

Nutrients per serving (% daily value)

659kcal (33%)
74mg (7%)
2mg (4%)
357mcg RAE (12%)
417mg
36mg
33g
3g
1g
24g
209mg (70%)
387mg (16%)
25g (126%)
47g (73%)
3mg (16%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • FrescoColori

    12.21.10 Flag comment

    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!

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
american-masala American Masala
by Suvir Saran
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
flavor Flavor
by Rocco DiSpirito
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
lidias-italy Lidia's Italy
by Lidia Bastianich
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
desserts-4-today Desserts 4 Today
by Abby Dodge
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?