- 4 whole chicken breasts, cut in half, boned, and poached in butter
- 3 cups sliced mushroom caps, sautéed (reserve the stems)
- 1½ tablespoons finely chopped onion
- 2 tablespoons chopped parsley
- ¼ cup dried bread crumbs
- ¼ cup heavy cream
- Salt and freshly ground black pepper
- Flour for dredging
- Finely rolled cracker crumbs
- 2 eggs, beaten
- Fresh bread crumbs
- 10 tablespoons clarified butter for frying
- 8 tablespoons butter
- ½ cup flour
- ½ cup milk, scalded
- ¼ cup heavy cream
- 2 cups rich chicken stock
- ¼ cup or more Madeira
- Cut a pocket in each of the cooked chicken breasts. Prepare a filling with two-thirds of the sautéed mushrooms, the onion, parsley, dried bread crumbs, heavy cream, and salt and pepper to taste. Stuff the breasts with this mixture.
- Flour the stuffed breasts, roll in fine cracker crumbs, dip in beaten egg seasoned with salt and pepper, and finally roll in fresh bread crumbs. Quickly brown in clarified butter.
- Prepare the sauce: Cook the reserved mushroom stems in water to cover for 10 minutes. Strain and set aside. Melt the butter in a saucepan, and blend in the flour. Cook for a minute or two, then add the scalded milk, heavy cream, and chicken stock. Cook, stirring constantly, till well thickened. Add ½ cup of reserved mushroom liquor, the remaining sautéed mushrooms, and the Madeira. Correct the seasoning. Stir until blended and heated through.