Stuffed "Chicken Birds"

• medium boneless skinless chicken breasts↗8

  8

• Filling
• butter↗1⁄4

  ¼ cup

• minced garlic1

  teaspoon

• mushroom, finely chopped↗3⁄4

  ¾ lb

• white wine↗1⁄2

  ½ cup

• consomme↗1

  can

• cooked ham, finely chopped↗1⁄4

  ¼ lb

• fine breadcrumbs↗3⁄4

  ¾ cup

• chopped fresh parsley1

  tablespoon

• egg yolk, beaten↗1

  1

• sherry wine↗1 1⁄2

  1½ tablespoons

• Sauce
• butter↗1⁄2

  ½ cup

• white wine↗1⁄2

  ½ cup

• cup chicken stock↗1
• teaspoon cornstarch↗1
• tablespoons white wine↗3
• cup finely chopped mushroom, sauted in butter for garnish1⁄2

Step-by-step instructions

1. 1

   Flatten chicken breasts to a uniform thickness.

2. 2

   Filling: Melt butter in skillet and add garlic and mushrooms; saute for 5 minutes.

3. 3

   Add wine and cook over high heat until liquid is reduced by half.

4. 4

   Stir in consomme and cook for 10 minutes.

5. 5

   Remove from heat and add egg yolk and sherry; mix to bind.

6. 6

   Divide filling into equal portions and place in centre of chicken breasts.

7. 7

   Roll breasts up, folding in sides and secure with toothpicks.

8. 8

   Tie carefully with string at each end.

9. 9

   Sauce: Melt butter in a large skillet and brown chicken on all sides.

10. 10

    Cover pan and let them cook at a low simmer for 1 1/4 hours.

11. 11

    Remove chicken from skillet.

12. 12

    Add wine to skillet, scraping up all the brown bits on the bottom of pan.

13. 13

    Cook over high heat until liquid is reduced by half.

14. 14

    Add chicken stock and cornstarch mixed to a paste with 3 tablespoons of wine.

15. 15

    Add"birds" and simmer, covered for 20 minutes or until done.

16. 16

    Remove toothpicks and string and transfer to a serving platter.

17. 17

    Sieve sauce over them and garnish with chopped sauted mushrooms.