Recipe by Carrie Ann
This recipe,taken from a local art gallery cook book, is one I've been making for special occasions for over 20 years.The consomme really is the integral ingredient in this dish, but if you don't care for it, chicken broth can be substituted, but with less impressive results.When I make these for a dinner party, I stuff the "birds" in the morning and then keep all the ingredients for the sauce pre-measured and ready to go. This cuts down the amound of running around in the kitchen, and leaves more time for the guests.
Top Review by Whiskyjack
I've been making this dish for decades as well, although I can't remember where I originally found the recipe. The stuffing is also very, very good in a boneless chicken. I agree with Carrie Ann's comment: the consommé is essential to get the full impact of the dish.
- 8 medium boneless skinless chicken breasts
- 1⁄4 cup butter
- 1 teaspoon minced garlic
- 3⁄4 lb mushroom, finely chopped
- 1⁄2 cup white wine
- 1 can consomme
- 1⁄4 lb cooked ham, finely chopped
- 3⁄4 cup fine breadcrumbs
- 1 tablespoon chopped fresh parsley
- 1 egg yolk, beaten
- 1 1⁄2 tablespoons sherry wine
- 1⁄2 cup butter
- 1⁄2 cup white wine
- 1 cup chicken stock
- 1 teaspoon cornstarch
- 3 tablespoons white wine
- 1⁄2 cup finely chopped mushroom, sauted in butter for garnish
Directions See How It's Made
- Flatten chicken breasts to a uniform thickness.
- Filling: Melt butter in skillet and add garlic and mushrooms; saute for 5 minutes.
- Add wine and cook over high heat until liquid is reduced by half.
- Stir in consomme and cook for 10 minutes.
- Remove from heat and add egg yolk and sherry; mix to bind.
- Divide filling into equal portions and place in centre of chicken breasts.
- Roll breasts up, folding in sides and secure with toothpicks.
- Tie carefully with string at each end.
- Sauce: Melt butter in a large skillet and brown chicken on all sides.
- Cover pan and let them cook at a low simmer for 1 1/4 hours.
- Remove chicken from skillet.
- Add wine to skillet, scraping up all the brown bits on the bottom of pan.
- Cook over high heat until liquid is reduced by half.
- Add chicken stock and cornstarch mixed to a paste with 3 tablespoons of wine.
- Add"birds" and simmer, covered for 20 minutes or until done.
- Remove toothpicks and string and transfer to a serving platter.
- Sieve sauce over them and garnish with chopped sauted mushrooms.