Breast of Chicken Normandy
| Yield: | 6 Servings |
| Categories: | Poultry |
| 4 | -(up to) | |
| 6 | Whole chicken breasts; deboned & flattened | |
| Salt & pepper | ||
| 1/2 | c | Butter; divided |
| 1/2 | lb | Chicken livers; chopped |
| 2 | tb | Onion; finely chopped |
| 1 | ts | Salt |
| 1 | cn | (4-oz) mushrooms; drained, chopped |
| 1 | c | Grated Swiss cheese |
| 1 | Egg; beaten | |
| Fine; dry bread crumbs | ||
| SUPREME SAUCE | ||
| 1/4 | c | Butter or margarine |
| 1/4 | c | Flour |
| 2 | c | Chicken stock or canned broth |
| 1 | tb | Lemon juice |
| 1/2 | c | Light cream |
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