Chicken Elizabeth Food

ELIZABETHAN CHICKEN

Steps:

• Heat the butter and sunflower oil in a wide, flameproof casserole or skillet and quickly fry the chicken breast until golden brown, turning once.
• Remove chicken breasts and add the chopped shallots to the pan and fry gently until softened and lightly browned - Once Shallots are browned return chicken to the pan.
• Add the chicken stock and cider vinegar to the pan and bring to a boil, then cover, and simmer gently for 10-12 minutes, stirring occasionally.
• Transfer the chicken to a serving dish.
• Add grapes, cream and fresh nutmeg to the pan, heat through, and season with salt and pepper (add a little cornstarch to thicken the sauce, if desired).
• Pour the sauce over the chicken and serve.

CHICKEN ELIZABETH

Steps:

• Preheat oven to 350 degrees.
• Pound chicken until flat.
• Mix cream cheese, butter, and all the herbs in a medium bowl. Flatten the chicken and spread the cream cheese mixture on top of chicken.
• breast. Place tomatoes on top and roll like to stuff. Place in pan and top with white wine.
• Bake at 350 until done, about 30-35 minutes.
• If lazy, just add chicken and spread on top, pour wine and add the tomatoes.

BREAST OF CHICKEN QUEEN ELIZABETH

Steps:

• Pound flat each breast between 2 sheets of plastic wrap. Top each with ham and chicken. Moisten edges with egg to hold together. Roll breasts in flour and shake off excess.
• Melt butter in shallow pan. Saute fillets for 10-12 minutes. Turn and continue to sauté for 5 minutes on each side. Remove and keep warm in oven. To butter in pan, add shallots, mushrooms and wine. Cook until reduced by half. Add cream and cook until fairly thick. Seaon and pour over chicken.