Supremes De Volaille Queen Elizabeth (Stuffed Chicken Breasts)

Recipe by TinyBubbles
READY IN: 40mins




  • 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.