Supremes De Volaille Queen Elizabeth (Stuffed Chicken Breasts)

1. 1

   Butterfly the breasts, spread open, and pound to 1/2-inch thickness.Top each breast with slice ham and slice cheese, tucking in any protruding ends.

2. 2

   Brush the edges of each breast with egg, fold in half and seal in the ham and cheese. (save remaining egg).

3. 3

   Pat the outside of the chicken dry. Sprinkle with salt and pepper.

4. 4

   Heat 2 Tbsp butter in skillet over med-high until the foam subsides. Meanwhile, brush more egg onto the seam of each breast. then dredge in flour, shaking off the excess.

5. 5

   Saute chicken, turning once, until golden and cooked through, about 4 minutes each side. Remove from skillet, cover loosely with foil to keep warm.

6. 6

   Add remaining Tbsp butter to skillet and saute mushrooms and shallot, stirring, for 1 minute. Add wine to deglaze the pan. And cook till reduced by half, about 1-2 minutes.

7. 7

   Add tomatoes and cook, stirring occasionally, until they begin to soften, about 3-4 minutes. Add cream and simmer, stirring occasionallt, until reduced by half, about 6 minutes.

8. 8

   Stir in any juices that have accumulated on the chicken plate, and season with salt and pepper.

9. 9

   Serve chicken topped with sauce, garnish with chopped flat-leaf parsley, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.