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Chicken Royale Recipe
Chicken Royale Recipe photo by Taste of Home

Chicken Royale Recipe

Publisher Photo
Treat your dinner guests like kings and queens by serving them these individual stuffed chicken breasts. -Nancy Schubert, Lake Forest, Illinois
TOTAL TIME: Prep: 25 min. Bake: 1-1/4 hours
MAKES:4 servings
TOTAL TIME: Prep: 25 min. Bake: 1-1/4 hours
MAKES: 4 servings

Ingredients

  • 2 cups seasoned bread crumbs
  • 1/2 cup hot water
  • 10 tablespoons butter, melted, divided
  • 2 tablespoons finely chopped onion
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon poultry seasoning
  • Pinch pepper
  • 4 bone-in chicken breast halves
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon paprika
  • SOUR CREAM MUSHROOM SAUCE:
  • 1/2 pound sliced fresh mushrooms
  • 1/4 cup chopped onion
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup heavy whipping cream
  • 1/2 cup sour cream

Directions

  1. For stuffing, combine the bread crumbs, water, 2 tablespoons butter, onion, parsley, salt, poultry seasoning and pepper. Place about 1/3 cup stuffing under the skin of each chicken breast; secure with toothpicks. In a shallow bowl, combine flour and paprika; coat chicken. Place in a greased 13-in. x 9-in. baking dish. Drizzle with remaining butter.
  2. Bake, uncovered, at 325° for 1 to 1-1/4 hours or until a meat thermometer reads 170°. Meanwhile, for sauce, saute mushrooms and onion in butter until tender. Stir in the flour, salt and pepper. Whisk in cream until blended. Bring to a boil. Cook and stir for 1 minute or until thickened. Reduce heat; add sour cream. Stir just until heated through; do not boil. Serve with chicken. Yield: 4 servings.
Originally published as Chicken Royale in Country Woman November/December 1994, p33

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Chicken Royale

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
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2 Star
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1 Star
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MY REVIEW
Reviewed Mar. 18, 2011

We really liked the chicken. I am going to try it next time with a premade stuffing mix...The sauce was somewhat questionable though. It had mixed reviews, and my batch came out really thick, so I added more cream. I think next time, I will reduce the sour cream or maybe the flour.

MY REVIEW
Reviewed Jan. 26, 2011

I made this with a few modifications based on what I had and we all loved it. I'm planning on adding it to my menu of regulars.

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