Stuffed Breast of Chicken Molière

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 6 small whole chicken breasts
  • ¼ pound sausage meat
  • 12 ounces pâté de foie gras
  • 3 small black truffles, sliced
  • ½ cup butter
  • 4 cups Chicken Stock or enough to cover the chicken breasts
  • 1 cup Brown Sauce
  • ½ cup Madeira
  • Salt and freshly ground black pepper


    1. When buying the chicken breasts, have the butcher split them into halves and remove all bones except the main wing bone. Or this may be done with a sharp paring knife in the home.

    2. Combine the sausage meat with the foie gras. Spoon equal portions of the mixture onto the underside of six of the halved chicken breasts. Arrange a few truffle slices over the stuffing.

    3. Top with remaining chicken breasts and sew the two halves together with a large needle and heavy thread.

    4. Melt the butter in a large skillet and brown the stuffed breasts on all sides.

    5. Bring the stock to a boil and pour it over the chicken breasts. Let simmer for fifteen to twenty minutes, until the chicken is tender. Transfer the chicken to a hot serving platter and skim off the fat from the poaching liquid. Bring the liquid quickly to a boil over high heat and simmer until reduced by half.

    6. Add the brown sauce and Madeira to the skillet. Adjust the seasoning to taste. Spoon part of the sauce over each chicken breast and serve with wild rice.