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Ok, I have made this off and on since I was 13. It was my very first time to cook the entire Christmas meal, both Christmas Eve and Day all alone. I made these and a veal stew for Christmas Eve that year and a Pastry wrapped beef tenderloin with a mushroom, liver, herb pate stuffed inside with burgundy sauce. My mom about fainted. She thought I would make something like a roast goose. Anyway, these are simple and easy to make, yet elegant.
Make a simple mixture of crab meat, green onion, cream cheese (or moscarpone, or fresh French farmers cheese). Pound out boneless, skinless chicken breast to an even thickness. Put about 3T of the cheese/crab mixture on each breast and fold over sides, then roll up, secure with toothpicks, or thin skewers on the fold side only. Sprinkle with a good Hungarian Paprika on all sides. Lightly brown on the fold side first, then on the top side in olive oil and butter, but do not cook until done. Remove the picks and pour champagne to about half way up the chicken breasts, cover and simmer on low for 6-10 minutes. Uncover, remove breasts to platter, then add 1 cup heavy cream to champagne, mix well and add breasts back to pan and cook 5 more minutes still on low, covered and turning every minute. Serve with cream sauce poured over. Chopped sorrel and some fresh grated nutmeg over the top is good.
Make a simple mixture of crab meat, green onion, cream cheese (or moscarpone, or fresh French farmers cheese). Pound out boneless, skinless chicken breast to an even thickness. Put about 3T of the cheese/crab mixture on each breast and fold over sides, then roll up, secure with toothpicks, or thin skewers on the fold side only. Sprinkle with a good Hungarian Paprika on all sides. Lightly brown on the fold side first, then on the top side in olive oil and butter, but do not cook until done. Remove the picks and pour champagne to about half way up the chicken breasts, cover and simmer on low for 6-10 minutes. Uncover, remove breasts to platter, then add 1 cup heavy cream to champagne, mix well and add breasts back to pan and cook 5 more minutes still on low, covered and turning every minute. Serve with cream sauce poured over. Chopped sorrel and some fresh grated nutmeg over the top is good.
18 Days Cheat Free
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