Stuffed Chicken Breasts in Wine Sauce

Ingredients

• 9 whole chicken breasts, boned, skinned and cut in halves, pound chicken to flatten.
• 1 egg
• 1 tbsp water
• matzo meal
• basil
• salt and pepper
• oil for browning

Stuffing

• 1 onion, grated
• 2 carrots, grated
• 1 stalk celery, chopped
• 1½ tsp salt
• ½ cup margarine
• 3 eggs
• ⅛ tsp pepper
• ½ cup water
• 1 cup matzo meal
• 2 tbsp chopped parsley

Sauce

• 6 tbsp margarine
• 4½ tbsp potato starch
• ¾ tsp salt
• white pepper
• 1 pinch tarragon
• ¾ cup white wine
• ¾ cup Coffee Rich
• parsley, chopped
• mushrooms, sliced and sauté

Procedures

1. Sauté onion in margarine; add remaining ingredients.
2. Place a spoonful on each chicken breast and roll up tightly.
3. Dip the chicken rolls into mixture of egg and water; roll into crumb mixture (matzo meal, salt, pepper and basil).
4. Heat oil in skillet and brown pieces on all sides.
5. At this point, recipe may be refrigerated for later use, or completed.

Sauce

1. Blend potato starch, salt and pepper into melted margarine.
2. Stir in broth and cook over medium heat.
3. Add wine, stirring with wire whisk; simmer for 2 minutes.
4. Stir in "cream" (unless it's Passover) and parsley.
5. Pour sauce over chicken and bake, covered, at 350 °F for about 45 minutes.
6. Garnish with sauteed sliced mushrooms and parsley (actually, the "cream" should be omitted for Passover).
7. Have a good holiday.