Chicken à la Romanoff
Source of Recipe
Recipe Institute
Chicken à la Romanoff
Makes 4 servings
Ingredients
2 large whole boneless skinless chicken breasts, split lengthwise into halves
1-1/4 teaspoons salt, divided
1/4 teaspoon plus 1/8 teaspoon white pepper, divided
1-1/2 ounces cream cheese, softened
1/4 cup sour cream
1 tablespoon grated Parmesan cheese
1 teaspoon minced fresh chives
1/8 teaspoon garlic powder
1 cup cooked fine egg noodles
1 egg
1/4 cup milk
1/2 cup whole wheat or all-purpose flour
1/4 cup butter or margarine
2 tablespoons vegetable oil
Champignon Sauce (recipe follows)
Place chicken between 2 sheets of waxed paper or plastic wrap. Pound with flat side of meat mallet or rolling pin to 1/4-inch thickness. Sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper.
Combine cream cheese, sour cream, Parmesan cheese, chives, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper and garlic powder in small bowl. Add noodles; mix well. Spread 1/4 of noodle mixture over center of each chicken piece; fold sides of chicken over to cover filling. Secure well with several toothpicks. Refrigerate chicken 15 minutes.
Beat egg and milk in shallow bowl. Dip chicken in egg mixture to coat; dip in flour to coat. Refrigerate chicken 30 minutes.
Preheat oven to 375°F. In medium skillet over medium heat, heat butter and oil until butter melts; add chicken. Cook 4 to 5 minutes on each side or until chicken is golden. Remove chicken from skillet. Brush pan drippings evenly over bottom of 9-inch square baking dish; add chicken. Bake 20 to 25 minutes or until chicken is no longer pink in center.
Meanwhile, prepare Champignon Sauce. Remove toothpicks from chicken. Arrange chicken on serving plate; spoon about 1 cup Champignon Sauce over chicken. Serve with remaining sauce.
Champignon Sauce
Ingredients
2 cups sliced fresh mushrooms
1/4 cup dry white wine
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 cup chicken broth
1 cup milk
1/2 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon white pepper
2 egg yolks
2 tablespoons whipping cream
In small saucepan over medium heat, cook and stir mushrooms in wine until liquid evaporates; reserve.
In 1-quart saucepan, melt butter; stir in flour. Cook over low heat, stirring constantly, 1 to 2 minutes or until mixture is bubbly. Stir broth and milk into flour mixture. Cook, stirring frequently, about 5 minutes or until sauce has thickened. Stir in salt, sugar and pepper.
In small bowl, beat egg yolks and cream with whisk or fork. Stir about 1/2 cup of hot sauce into egg yolk mixture. Blend egg yolk mixture slowly into hot sauce in saucepan; stir in mushrooms. Cook over low heat, stirring frequently, until hot but not boiling.
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