Breast of Chicken Virginienne

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 whole chicken breasts, boned and skinned, but with main wing bone left intact
  • Salt and freshly ground black pepper
  • ½ cup heavy cream
  • ¾ cup all-purpose flour
  • cup butter
  • 6 slices of freshly made toast, buttered
  • 6 slices of broiled ham, preferably Virginia or country-style
  • 6 large mushrooms caps, sautéed in butter
  • 2 cups Sauce Supreme


  1. When the chicken breasts are prepared, have them cut into halves. This will leave six halves, each with a main wing bone attached.

  2. 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.

  3. To serve, place a slice of toast on each of six warm plates. Top with a piece of ham, then with a piece of the sautéed chicken. Garnish with a mushroom cap and spoon the sauce supreme over.

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