Chicken à la Romanoff
Browse the recipe Chicken à la Romanoff
Chicken à la Romanoff
YIELD Makes 4 servings
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INGREDIENTS
| 2 | large whole boneless skinless chicken breasts, split lengthwise into halves |
| 1‑1/4 | teaspoons salt, divided |
| 1/4 | teaspoon plus 1/8 teaspoon white pepper, divided |
| 1‑1/2 | ounces cream cheese, softened |
| 1/4 | cup sour cream |
| 1 | tablespoon grated Parmesan cheese |
| 1 | teaspoon minced fresh chives |
| 1/8 | teaspoon garlic powder |
| 1 | cup cooked fine egg noodles |
| 1 | egg |
| 1/4 | cup milk |
| 1/2 | cup whole wheat or all-purpose flour |
| 1/4 | cup butter or margarine |
| 2 | tablespoons vegetable oil |
| Champignon Sauce (recipe) | |
PREPARATION:
- Place chicken between 2 sheets of waxed paper or plastic wrap. Pound with flat side of meat mallet or rolling pin to 1/4-inch thickness. Sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper.
- Combine cream cheese, sour cream, Parmesan cheese, chives, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper and garlic powder in small bowl. Add noodles; mix well. Spread 1/4 of noodle mixture over center of each chicken piece; fold sides of chicken over to cover filling. Secure well with several toothpicks. Refrigerate chicken 15 minutes.
- Beat egg and milk in shallow bowl. Dip chicken in egg mixture to coat; dip in flour to coat. Refrigerate chicken 30 minutes.
- Preheat oven to 375°F. In medium skillet over medium heat, heat butter and oil until butter melts; add chicken. Cook 4 to 5 minutes on each side or until chicken is golden. Remove chicken from skillet. Brush pan drippings evenly over bottom of 9-inch square baking dish; add chicken. Bake 20 to 25 minutes or until chicken is no longer pink in center.
- Meanwhile, prepare Champignon Sauce. Remove toothpicks from chicken. Arrange chicken on serving plate; spoon about 1 cup Champignon Sauce over chicken. Serve with remaining sauce.
This recipe appears in:
European