Breast Of Chicken Au Vermouth
|Double chicken breasts||6|
|Seasoning salt||To Taste|
|Cooked ham slice||3 , halves|
|Gouda cheese slice||3 , halves|
|Chopped parsley||1 Tablespoon|
|Flour||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten slightly|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
|Soft butter/Margarine||5 Tablespoon|
|Sliced green onions/Scallions||3|
|Dry vermouth||1⁄2 Cup (8 tbs)|
|Chicken broth||2 Cup (32 tbs)|
|Heavy cream||3 Tablespoon|
Skin and bone chicken pieces and sprinkle with seasoning salt.
Place right and left chicken breasts side by side, skinned side down.
Cover six chicken pieces with half slices of ham, cheese and a sprinkle of parsley.
Top with remaining chicken pieces.
Dust both sides with flour, then dip in egg diluted with about 2 tablespoons water.
Dredge lightly with crumbs.
Let coating set 10 minutes.
Saut6 in 3 tablespoons hot butter for 3 or 4 minutes, or until both sides are golden.
Lift chicken to a shallow bake dish.
Add remaining butter, onion and flour to the saute pan and stir until whiteness disappears.
Whisk in vermouth and chicken broth and cook and stir until smoothly thickened.
Boil 3 or 4 minutes, then add thyme, cream and taste for seasoning.
Pour around the chicken and cover.
Bake at 350F for 1 hour.
Garnish with sauteed mushrooms and watercress.