Breast Of Chicken Normandy Recipe

Name: Breast Of Chicken Normandy Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 x -(up to); 6 whl chicken breasts, deboned & flattened Salt & pepper; 1/2 c. Butter, divided; 1/2 lb Chicken livers, minced; 2 Tbsp. Onion, finely minced; 1 tsp Salt; 1 can (4-ounce) mushrooms, liquid removed, minced; 1 c. Grated Swiss cheese; 1 x Egg, beaten Fine, dry bread crumbs; 1/4 c. Butter or possibly margarine; 1/4 c. Flour; 2 c. Chicken stock or possibly canned broth; 1 Tbsp. Lemon juice; 1/2 c. Light cream

Servings: persons

4 x -(up to)
6 whl chicken breasts, deboned & flattened Salt & pepper
1/2 c. Butter, divided
1/2 lb Chicken livers, minced
2 Tbsp. Onion, finely minced
1 tsp Salt
1 can (4-ounce) mushrooms, liquid removed, minced
1 c. Grated Swiss cheese
1 x Egg, beaten Fine, dry bread crumbs
1/4 c. Butter or possibly margarine
1/4 c. Flour
2 c. Chicken stock or possibly canned broth
1 Tbsp. Lemon juice
1/2 c. Light cream

1
Sprinkle inside of chicken breasts with salt & pepper.
2
Heat 1/4 c. butter in skillet.
3
Add in chicken livers & onions & sprinkle with salt.
4
Cook slowly about 5 min till livers are cooked.
5
Remove from heat & stir in mushrooms & grated cheese.
6
Divide stuffing into portions & place in center of prepared breasts.
7
Fold sides of breasts over & fasten with wooden toothpicks.
8
Roll first in beaten egg then in bread crumbs.
9
Refrigerateuncovered for at least 2 hrs.
10
Heat remaining 1/4 c. butter in skillet.
11
Add in chicken breasts & brown on both sides.
12
Remove & bake at 350 for 45 min.
13
Pour a little Supreme Sauce over chicken breasts while baking.
14
Serve remaining sauce separately.
15
SUPREME SAUCE: Heat butter in saucepan & blend in flour.
16
Add in chicken broth.
17
Cook, stirring constantly, till mix thickens & comes to a boil.
18
Boil gently for 3-5 min, stirring constantly.
19
Add in lemon juice & stir in cream.
20
Heat, but don't allow to boil.
21
PART 1 OF 2

1323

kcal

Calories

Fat

Carbs

125

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 x -(up to), 6 whl chicken breasts, deboned & flattened Salt & pepper, 1/2 c. Butter, divided, 1/2 lb Chicken livers, minced, and more.

Yes, Breast Of Chicken Normandy Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!