Chicken a la Kiev

Have the chicken breasts boned and cut lengthwise in half. Put chicken breasts between two sheets of waxed paper and, using a meat mallet or flat side of cleaver, pound meat as thin as in Italian-style veal cutlets, but avoid tearing flesh. Sprinkle with salt and pepper.

Cut pieces of butter about 1 1/2 inches long and 1/2 inch thick and place one on each chicken breast. Roll up breast from long side around butter. Fold in ends so that butter is well enclosed. Chill in refrigerator to harden butter.

Put flour, milk, egg and 1/2 teaspoon salt into well of blender and blend until smooth.

Heat oil to a depth of 1/2 inch in electric skillet preheated to 370°. Preheat oven to 425°.

Dip rolled chicken into batter, coating thoroughly. Fry chicken until medium brown, turning when necessary. Transfer chicken to shallow pan. Bake in oven 5 to 8 minutes.

Sauté mushrooms and shallots in remaining butter (there should be about 2 tablespoons) until mushrooms are tender. Add light cream, bread crumbs, and salt and pepper to taste. Bring sauce up to boiling point.

Pour sauce on serving platter and place chicken on sauce. Warn guests to avoid sputtering butter when cutting.