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Supremes De Volaille Queen Elizabeth Stuffed Chicken Breasts

SUPREMES DE VOLAILLE QUEEN ELIZABETH STUFFED CHICKEN BREASTS

something a little different to do with chicken breasts, fancy enough for company, but not too time consuming for a weeknight. i would serve with wild rice and a nice veg, maybe asparagus.

Time: 40 minutes

Steps:

  • 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
  • brush the edges of each breast with egg , fold in half and seal in the ham and cheese
  • pat the outside of the chicken dry
  • sprinkle with salt and pepper
  • 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
  • saute chicken , turning once , until golden and cooked through , about 4 minutes each side
  • remove from skillet , cover loosely with foil to keep warm
  • 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
  • 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
  • stir in any juices that have accumulated on the chicken plate , and season with salt and pepper
  • serve chicken topped with sauce , garnish with chopped flat-leaf parsley , if desired


supremes de volaille queen elizabeth  stuffed chicken breasts image

Number Of Ingredients: 13

Ingredients:

  1. chicken breasts
  2. ham
  3. swiss cheese
  4. egg
  5. salt
  6. pepper
  7. butter
  8. flour
  9. mushroom
  10. shallot
  11. dry white wine
  12. tomatoes
  13. heavy cream


SUPREMES DE VOLAILLE QUEEN ELIZABETH (STUFFED CHICKEN BREASTS)

Something a little different to do with chicken breasts, fancy enough for company, but not too time consuming for a weeknight. I would serve with wild rice and a nice veg, maybe asparagus.

Recipe From food.com

Provided by TinyBubbles

Time 40m

Yield 4 chicken breasts, 4 serving(s)

Steps:

  • 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.
  • Brush the edges of each breast with egg, fold in half and seal in the ham and cheese. (save remaining egg).
  • Pat the outside of the chicken dry. Sprinkle with salt and pepper.
  • 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.
  • Saute chicken, turning once, until golden and cooked through, about 4 minutes each side. Remove from skillet, cover loosely with foil to keep warm.
  • 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.
  • 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.
  • Stir in any juices that have accumulated on the chicken plate, and season with salt and pepper.
  • Serve chicken topped with sauce, garnish with chopped flat-leaf parsley, if desired.


Supremes De Volaille Queen Elizabeth (Stuffed Chicken Breasts) image

Number Of Ingredients: 14

Ingredients:

  • 4 large chicken breasts, boneless and skinless
  • 4 slices ham, cooked
  • 4 slices swiss cheese
  • 1 egg, lighlt beaten
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon salt
  • 3 tablespoons butter
  • 1/3 cup flour
  • 1 lb mushroom, quartered
  • 1 teaspoon shallot, finely chopped
  • 1/3 cup dry white wine
  • 1 lb tomatoes, peeled, seeded, and diced
  • 1 cup heavy cream


SAUTEED CHICKEN BREASTS STUFFED WITH CHEESE AND HAM

Recipe From epicurious.com

Yield Makes 4 servings

Steps:

  • Butterfly and stuff chicken breasts:
  • If tenders are attached to undersides of breast halves, remove white tendons from tenders with a small sharp knife. Working with 1 at a time, butterfly breast halves: Lay each breast half, skinned side up, lengthwise on a cutting board. Holding a sharp knife parallel to work surface and beginning on a long side, cut breast almost in half horizontally (not all the way through), then open it like a book.
  • Cover opened breast halves with a piece of plastic wrap and gently pound each to an even 1/2-inch thickness with a meat pounder or rolling pin. Remove plastic wrap and cover each opened breast half with 1 slice of ham and 1 slice of cheese, tucking in any protruding ends. Brush edge of chicken with some egg, reserving remainder, then fold each breast in half to enclose ham and cheese.
  • Cook chicken and make sauce:
  • Pat chicken dry and sprinkle with salt and pepper.
  • Heat 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides. While butter is heating, quickly brush more egg onto seam of each breast again, then dredge breasts in flour, shaking off excess. Sauté chicken, turning over once, until golden and cooked through, about 8 minutes total. Transfer to a plate and keep warm, loosely covered with foil.
  • Add remaining tablespoon butter to skillet, then sauté mushrooms and shallot, stirring, 1 minute. Add wine and deglaze skillet by boiling, stirring and scraping up brown bits, until wine is reduced by about half, 1 to 2 minutes. Add tomatoes and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Add cream and simmer, stirring occasionally, until reduced by about half, about 6 minutes. Stir in any chicken juices accumulated on plate and season sauce with salt and pepper.
  • Serve chicken topped with sauce.


Sauteed Chicken Breasts Stuffed with Cheese and Ham image

Number Of Ingredients: 15

Ingredients:

  • 4 (6- to 8-ounce) skinless boneless chicken breast halves
  • 4 thin slices cooked ham (1/4 pound)
  • 4 thin slices Swiss cheese (3 ounces)
  • 1 large egg, lightly beaten
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 1 pound small mushrooms, trimmed and quartered
  • 1 teaspoon finely chopped shallot
  • 1/3 cup dry white wine
  • 1 pound tomatoes, peeled, seeded, and diced
  • 1 cup heavy cream
  • Garnish: finely chopped fresh flat-leaf parsley
  • Accompaniments: watercress; cooked rice topped with truffle slices


JULIA CHILD SUPREMES DE VOLAILLE AUX CHAMPIGNONS (CHICKEN BREAST

directly from Mastering the Art of French Cooking, Vol. I by Julia Child, Louisette Bertholle and Simone Beck (Knopf, 1961)

Recipe From food.com

Provided by endeavour

Time 40m

Yield 4 serving(s)

Steps:

  • Preheat oven to 400 degrees.
  • Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in a heavy, oven-proof casserole, about 10 inches in diameter until it is foaming. Stir in the minced shallots or green onion and saute a moment without browning. Then stir in the mushrooms and saute lightly for a minute or two without browning. Sprinkle with salt.
  • Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them, cover casserole and place in hot oven. After 6 minutes, press top of chicken with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done.
  • Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce (2 to 3 minutes).
  • To make sauce, pour the stock and wine in the casserole with the cooking butter and mushrooms. Boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste for seasoning, and add drops of lemon juice to taste. Pour the sauce over the chicken, sprinkle with parsley and serve immediately.


Julia Child Supremes De Volaille Aux Champignons (Chicken Breast image

Number Of Ingredients: 13

Ingredients:

  • 4 boneless skinless chicken breasts (supremes)
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1 pinch white pepper
  • 5 tablespoons butter
  • 1 tablespoon minced shallots or 1 tablespoon green onion
  • 1/4 lb sliced fresh mushrooms
  • 1/8 teaspoon salt
  • 1/4 cup white stock or 1/4 cup brown stock
  • 1/4 cup madeira wine or 1/4 cup dry white vermouth
  • 1 cup whipping cream
  • salt and pepper
  • 2 tablespoons freshly minced parsley


More recipes about supremes de volaille queen elizabeth stuffed chicken breasts recipes

Stuffed Chicken Breasts Supreme - Recipe | Cooks.comhttps://www.cooks.com/recipe/924ko1bq/stuffed-chicken-breasts

Recipe From : cooks.com
May 10, 2016 · Halve chicken breasts; remove skin, if you wish, then cut meat in 1 piece from bones. Place each chicken breast between 2 sheets of wax paper and pound with a wooden mallet to thin. 2. Combine 1 cup of the cheese… ...Show details

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