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Stuffed Chicken Breasts in Wine Sauce

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Ingredients Edit

Stuffing Edit

Sauce Edit

Directions Edit

  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 Edit

  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.

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