This recipe is liked by 2 person(s). |
Stuffed Chicken Breasts with Lemon Butter Sacue
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: Carme Engel
Stuffed chicken breasts | |
4 | chicken breasts, boned and skinned |
8 ounces | herb-garlic cheese |
2 | eggs |
¼ cup | milk |
all-purpose flour to coat | |
1½ cups | dry bread crumbs |
vegetable oil for frying | |
cooked wild rice | |
Dill Butter Sauce | |
2 tablespoons | shallots, minced |
½ cup | dry white wine |
1½ tablespoons | fresh lemon juice |
¾ cup | heavy cream |
½ teaspoon | hot pepper sauce |
1 teaspoon | salt |
1 tablespoon | dried dill weed |
2 sticks | unsalted butter, in pieces |
Chicken breasts: Lightly flatten chicken breasts between layers of waxed paper to about ¼-inch thickness. Spread ¼ of the cheese on each breast. Fold breasts in half and tuck ends under. Chill, covered, for 1 hour. Beat eggs and add milk. Dredge stuffed breasts in flour. Dip into egg and milk mixture; then coat with bread crumbs. Heat vegetable oil in large skillet; brown breasts evenly on both sides. Remove from pan. Place breasts on baking sheet.
Bake at 400?F for 8-10 minutes. Serve with Dill Butter Sauce and wild rice.
Dill Butter Sauce: Combine shallots, white wine, and lemon juice in small non-aluminum saucepan. Simmer over moderate heat until liquid is reduced to about 2 tablespoons. Add cream; reduce again until liquid is ½ cup. Stir in hot pepper sauce, salt, and dill weed. Just before serving, heat sauce and whip in pieces of butter slowly, stirring constantly. Do not allow sauce to boil. When butter in incorporated, serve immediately.
Sauce is excellent with poultry, fresh vegetables, and seafood.
This recipe is from Houlihan's restaurant in Atlanta, and it comes to us from Carme Engel.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe