Chicken breasts square measure pounded skinny, rolled up with butter and seasonings, so slow-baked during a wealthy soured cream and fortified wine sauce.
1 unit of time thirty minutes
1 unit of time fifty minutes
6 eaches skinless, boned pigeon breast halves
6 tablespoons butter, divided
1 envelope dry Italian-style sauce combine
1 (10.75 ounce) will condensed cream of soup
1 cup soured cream
¼ cup fortified wine wine
Preheat kitchen appliance to three hundred degrees F (150 degrees C), and grease a 7×11 in. baking dish.
Pound the chicken breasts with a meat mallet till planate. Place one tablespoon of butter on every breast, and sprinkle with dressing combine. Roll up the breasts, secure them with toothpicks, and place within the baking dish.
Whisk along the cream of soup, sour cream, and fortified wine during a bowl till sleek, and pour over the chicken rolls.
Bake within the preheated kitchen appliance till the chicken is seared through and tender and also the sauce is effervescent, concerning one 1/2 hours.