Stuffed "Chicken Birds"

Recipe by Carrie Ann
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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