Stuffed Chicken Breasts in Wine Sauce

Ingredients

 * 9 whole chicken breasts, boned, skinned and cut in halves, pound chicken to flatten.
 * 1 egg
 * 1 tbsp water
 * matzo meal
 * basil
 * salt and pepper
 * oil for browning

Stuffing

 * 1 onion, grated
 * 2 carrots, grated
 * 1 stalk celery, chopped
 * 1½ tsp salt
 * ½ cup margarine
 * 3 eggs
 * ⅛ tsp pepper
 * ½ cup water
 * 1 cup matzo meal
 * 2 tbsp chopped parsley

Sauce

 * 6 tbsp margarine
 * 4½ tbsp potato starch
 * ¾ tsp salt
 * white pepper
 * 1 pinch tarragon
 * ¾ cup white wine
 * ¾ cup Coffee Rich
 * parsley, chopped
 * mushrooms, sliced and sauté

Directions

 * 1) Sauté onion in margarine; add remaining ingredients.
 * 2) Place a spoonful on each chicken breast and roll up tightly.
 * 3) Dip the chicken rolls into mixture of egg and water; roll into crumb mixture (matzo meal, salt, pepper and basil).
 * 4) Heat oil in skillet and brown pieces on all sides.
 * 5) At this point, recipe may be refrigerated for later use, or completed.

Sauce

 * 1) Blend potato starch, salt and pepper into melted margarine.
 * 2) Stir in broth and cook over medium heat.
 * 3) Add wine, stirring with wire whisk; simmer for 2 minutes.
 * 4) Stir in "cream" (unless it's Passover) and parsley.
 * 5) Pour sauce over chicken and bake, covered, at 350 °F for about 45 minutes.
 * 6) Garnish with sauteed sliced mushrooms and parsley (actually, the "cream" should be omitted for Passover).
 * 7) Have a good holiday.