Chicken Rossini Recipe

Ingredients : Serves 4

4 chicken breasts, skinned
Salt and freshly ground black pepper

100 g/4 oz firm pate, cut into 4 slices

75 g/3 oz butter or margarine

175 g/6 oz button mushrooms, sliced

45 ml/3 tbsp brandy
90 ml/6 tbsp chicken stock
30 ml/2 tbsp oil
4 slices of bread, diced
60 ml/4 tbsp double (heavy) cream

Method :

Flatten the chicken and season with salt and pepper. Wrap each slice of pate in a chicken breast and secure with cocktail sticks (toothpicks). Melt 50 g/2 oz/0.25 cup of the butter or margarine and fry (saute) the chicken until lightly browned, then transfer it to a flameproof casserole dish (Dutch oven). Fry the mushrooms for 1 minute, then add the brandy and stock and bring to the boil. Season to taste and pour over the chicken. Cover and cook in a preheated oven at 180°C/350°F/gas mark 4 for 40 minutes until cooked through. Heat the oil and fry (saute) the bread on both sides until crispy and golden, then drain and place on a warm serving dish. Lift out the chicken from the casserole, remove the cocktail sticks (toothpicks) and place on top of the croutons. Stir the cream into the sauce and season to taste. Bring back to the boil, then spoon over the chicken. Serve.