Subj: Supremes de Volaille Diane
Here is an easy and elegant recipe for chicken breasts.
Supremes de Volaille Diane
4 whole chicken breasts, skinned, boned and halved
2-3 tablespoons water
seasoned bread crumbs
1/2 cup butter or margarine, melted
1 (10 1/2-ounce) can beef bouillon
1/2 cup chili sauce
1/2 cup sweet sherry or Marsala
1/2 cup currant jelly
1/2 cup blanched almonds, optional
1. Preheat oven to 350 degrees. Use small baking pan.
2. Beat egg and thin with water. Dip a breast half
into egg, then into seasoned crumbs,
coating completely. Roll tightly and stand on end in
baking pan. Repeat with
remaining breasts, standing each firmly against the
last. Pour butter over each rolled
breasts. Bake 30 minutes.
3. Pour can of beef bouillon over breasts. Continue
baking for 45 minutes more.
4. To make sauce, combine chili sauce, sherry and currant
jelly until the jelly has
melted and then simmer gently for 5 minutes. Serve
each portion with about 2
tablespoons of sauce. Top with almonds, if desired.
5. Makes 6-8 servings.