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."
photo by TinyBubbles photo by TinyBubbles
photo by TinyBubbles
photo by vestspeechteacher photo by vestspeechteacher
photo by TinyBubbles photo by TinyBubbles
Ready In:
4 chicken breasts




  • 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.

Questions & Replies

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  1. I forgot to fry them to make them pretty and brown and I used shredded colby jack cheese! That was all that I had on hand. These were so good! The chicken came out moist and the sauce was really very good and easy to make. I will be making these again soon. Thanks for the recipe.
  2. This is absolutely awesome, and like you said not very time consumming. Its had to get wild rice where I live, so I just used a saffron rice, and the asparagus like you suggested, it made a very lovely meal. Thanks you for the receipe I will be making this again thats for sure!!!.......


I live in the Midwest with my husband, cat and two dogs in the 1890's home we have restored. Our favorite spot is the front porch on long summer Sundays, sipping wine and nibbling my latest creation. When not at home, we're off traveling the world, sampling wine and food wherever we go! <br>(although our list of want-to-go destinations still outnumbers the places we've been!) We love to entertain our friends and family and share good food, drink, and great conversation well into the night! <br> <br>I have run my own catering business for the last 8 years or so, and have also worked as an ESL tutor and 911 Dispatcher.
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