Name: Breast of Chicken Virginienne
Yield: 6 servings
Ingredients: 6 slices of freshly made toast, buttered; ⅓ cup butter; Salt and freshly ground black pepper; 6 large mushrooms caps, sautéed in butter; ½ cup heavy cream; ¾ cup all-purpose flour; 3 whole chicken breasts, boned and skinned, but with main wing bone left intact; 6 slices of broiled ham, preferably Virginia or country-style

Preparation info

6
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

3 whole chicken breasts, boned and skinned, but with main wing bone left intact
Salt and freshly ground black pepper
½ cup

Main course

Method

When the chicken breasts are prepared, have them cut into halves. This will leave six halves, each with a main wing bone attached.
Sprinkle the chicken with salt and pepper and dip into the cream. Dredge lightly with flour and cook on all sides in the butter until golden brown. Cook over low heat until cooked through.
To serve, place

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Breast of Chicken Virginienne

Ingredients

Method

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