Try this Breast of Chicken Normandy recipe, or contribute your own.
Suggest a better descriptionSprinkle inside of chicken breasts with salt & pepper. Heat 1/4 cup butter in skillet. Add chicken livers & onions & sprinkle with salt. Cook slowly about 5 minutes until livers are cooked. Remove from heat & stir in mushrooms & grated cheese. Divide stuffing into portions & place in center of prepared breasts. Fold sides of breasts over & fasten with wooden toothpicks. Roll first in beaten egg then in bread crumbs. Chill uncovered for at least 2 hours. Heat remaining 1/4 cup butter in skillet. Add chicken breasts & brown on both sides. Remove & bake at 350 for 45 minutes. Pour a little Supreme Sauce over chicken breasts while baking. Serve remaining sauce separately. SUPREME SAUCE: Melt butter in saucepan & blend in flour. Add chicken broth. Cook, stirring constantly, until mixture thickens & comes to a boil. Boil gently for 3-5 minutes, stirring constantly. Add lemon juice & stir in cream. Heat, but do not allow to boil. Makes about 3 cups. PART 1 OF 2 DIANE MAYER BATON ROUGE, LA From
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Serving Size: 1 Serving (411g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 814 | ||
Calories from Fat: 577 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 64.1g | 85 % | |
Saturated Fat 30g | 150 % | |
Monounsaturated Fat 22g | ||
Polyunsanturated Fat 8.1g | ||
Cholesterol 272mg | 84 % | |
Sodium 243.6mg | 8 % | |
Potassium 612.3mg | 16 % | |
Total Carbohydrate 12.2g | 4 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 11.7g | ||
Protein 46.9g | 67 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 814
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