STUFFED "CHICKEN BIRDS"

Steps:

• Flatten chicken breasts to a uniform thickness.
• Filling: Melt butter in skillet and add garlic and mushrooms; saute for 5 minutes.
• Add wine and cook over high heat until liquid is reduced by half.
• Stir in consomme and cook for 10 minutes.
• Remove from heat and add egg yolk and sherry; mix to bind.
• Divide filling into equal portions and place in centre of chicken breasts.
• Roll breasts up, folding in sides and secure with toothpicks.
• Tie carefully with string at each end.
• Sauce: Melt butter in a large skillet and brown chicken on all sides.
• Cover pan and let them cook at a low simmer for 1 1/4 hours.
• Remove chicken from skillet.
• Add wine to skillet, scraping up all the brown bits on the bottom of pan.
• Cook over high heat until liquid is reduced by half.
• Add chicken stock and cornstarch mixed to a paste with 3 tablespoons of wine.
• Add"birds" and simmer, covered for 20 minutes or until done.
• Remove toothpicks and string and transfer to a serving platter.
• Sieve sauce over them and garnish with chopped sauted mushrooms.