Recipe: Uncle Patty’s Stuffed Chicken Breast with Sherry Cream Sauce

Editor’s note: Recipe first published in the 1990 Index-Tribune Christmas Magazine. See more recipes here.

Uncle Patty’s: Stuffed Chicken Breast with Sherry Cream Sauce

By Patrick Scheiblich, owner of Uncle Patty’s

While the shell of Uncle Patty’s became somewhat of an eyesore until the county made plans to raze it, those who remember the thriving bar and restaurant still wax poetic about its affordable meals and regular live music. There were not measurements included for many ingredients in this recipe, but if anyone wants to take a guess, send your version to emily.charrier@sonomanews.com to be included in the online version.

Ingredients:

3 Pippin apples

Brown sugar

Cinnamon

Butter

¼ cup sherry

¾ cup heavy cream

Cooked brown rice

Chopped walnuts

Skin-less chicken breasts

Flour

Beaten eggs

Bread crumbs

Chicken

Instructions:

Pound out chicken with a meat tenderizer. Stuff chicken (see below). Roll mixture in flour, dip in beaten eggs and coat in bread crumbs. Bake chicken at 350 degrees for 30-35 minutes.

Stuffing:

Peel and dice apples and sauté in butter, brown sugar and cinnamon until tender. Cool mixture. Save some sauce from the apples for sherry cream. Mix apples with rice and chopped walnuts.

Sherry Sauce:

Heat saucepan with a little sauce from the deglazed apples. Mix in sherry and cream and reduce the sauce until it is thick. Pour sauce over baked, stuffed chicken breasts.