Ingredients
Chicken breast 2
Chicken Mince 50gms
Black Pepper Powder 20gms
Salt to Taste
Butter 60gms
Lemon Juice 50ml
Fresh cream 100ml
Flour 1tsp
Parsley sprigs 4
Mushroom puree 2 cup
Directions
Preheat oven to 200°C (400°F), with a
sharp knife cut a pocket as large as possible into each chicken breast. Combine
the Chicken mince with 2 tablespoons of the mushroom puree and place a quarter
of the stuffing into the cavity of each chicken breast.Rub each chicken breast with some lemon juice, salt and pepper and roll them in
butter which has been melted in a casserole. Cover the chicken with aluminium
foil, cover the casserole and place them in the oven. After 6 minutes, check if
the chicken are cooked, if not return for a few more minutes. Remove the chicken
and keep warm while making the sauce. In the work bowl combine the cream and
the flour and pour into the cooking liquid.Simmer gently for 3 minutes, stirring constantly.Season.To serve, strain the
sauce over the chicken and sprinkle with parsley which previously has been
chopped in the work bowl.Serve with Boiled vegetables and a cup of rice.
