Stuffed Breast of Chicken with lemon wine sauce
Ingredients
- 6 4 ounce halves boneless skinless chicken breasts
- pepper
- oregano
- thyme
- ground rosemary
- 2 teaspoons nonfat dry milk
- 2 cups skim milk
- 2 cups chicken stock
- 1/4 teaspoon garlic powder
- 1/4 teaspoon white pepper
- 1/8 teaspoon nutmeg
- cayenne
- 2 tablespoons corn starch
- 2-3 tablespoons white wine
- 2 tablespoons lemon juice
- 1/2 cup chopped mushrooms, sauteed
- capers
- 18 thin lemon slices
- parsley
Directions
Pound the chicken breasts flat and trim the ends.Place the vegetables in a steamer basket or pot and lightly steam for a few minutes. Drain and dice the vegetables Place 1/4 cup in the center of each chicken breast and roll up. Set aside while preparing sauce. Lemon wine sauce: Stir the nonfat dry milk into the fluid milk to dissolve. Add the stock, garlic powder, white pepper, nutmeg,and cayenne pepper. Heat mixture in a saucepan almost to a boil then turn down the heat and simmer. Make a paste of cornstarch and a little water and stir into the simmering liquid. Simmer, stirring constantly, until thickened. Add the white wine. Remove from the heat and add the lemon juice. (4 cups) Spread 1/3 cup of the Lemon-wine sauce on the bottom of a casserole dish and place the rolled chicken breasts seam-side-down in the sauce. Top each chicken breast with a little sauce. Cover the casserole and bake at 450 for 15 minutes. Remove from oven and spread a little more sauce over each chicken bresast. Garnish as follows:sprinklecooked mushrooms over each breast and attractively arrange on each 3-4 capers, e lemon slices, 1 slice pimento and some parsley. Return to the oven and bake, uncovered for another 20-25 m inutes. Serve with additional Lemon-wine sauce. Cal. /serving - 193
Note
yummy
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