Chicken Royale 6/99

Categories:
poultry

1 whole boneless chicken
1 breast
1 cup fresh bread crumbs
1 1/2 tablespoon finely chopped onions
1/4 teaspoon sage
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 tablespoon minced fresh parsley
1/8 teaspoon poultry seasoning
5 tablespoon butter; melted, divided
1/4 cup water
1/4 cup flour
1/4 teaspoon paprika ----SOUR CREAM MUSHROOM SAUCE***---
1/4 lb mushrooms; sliced
1/4 cup onion; chopped
1 tablespoon butter
1 tablespoon flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup heavy cream
1/4 cup sour cream

Place chicken breast with skin side down on a work surface; pound lightly with a meat mallet to an even thickness. For stufing, combine the bread crumbs, onion, salt, pepper, sage, poultry seasoning, 2 TB. butter, water and parsley. Place about half cup or a little more dressing on the breast. Secure with toothpicks. Combine flour and paprika; coat chicken. Place in a greased baking dish and drizzle with remaining butter. Bake, uncovered at 325 for 1 1/4 hours or until tender. For the sauce; saute mushrooms and onion in butter until tender. Stir in flour, salt, and pepper. Graually add cream; cook and stir until bubbly; cook and stir one minute more. Reduce heat; add sour cream. Stir until heated through; do not boil. If sauce is too thick, add some milk or more cream. Serve chicken over rice, noodles, or CousCous. Ladle sauce over chicken.

Yield: 2 servings