Stuffed Chicken Breasts in Wine Sauce

Ingredients

 * 9 	 	Whole chicken breasts (*)
 * 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
 * 1 1/2 	tsp 	Salt
 * 1/2 	cup 	Margarine
 * 3 		Eggs
 * 1/8 	tsp 	Pepper
 * 1/2 	cup 	Water
 * 1 	cup 	Matzo meal
 * 2 	tbsp 	Chopped parsley

SAUCE

 * 6 	tbsp 	Margarine
 * 4 1/2 	tbsp 	Potato starch
 * 3/4 	tsp 	Salt
 * White pepper
 * 1 	pinch 	Tarragon
 * 3/4 	cup 	White wine
 * 3/4 	cup 	Coffee Rich
 * Parsley, chopped
 * Mushrooms, sliced and saute

Directions
(*)Boned; skinned and cut in halves pound chicken to flatten. Saute onion in margarine; add remaining ingredients. Place a spoonful on each chicken breast and roll up tightly. Dip the chicken rolls into mixture of egg and water; roll into crumb mixture (matzo meal, salt, pepper and basil). Heat oil in skillet and brown pieces on all sides. At this point, recipe may be refrigerated for later use, or completed. To make sauce, blend potato starch, salt and pepper into melted margarine. Stir in broth and cook over medium heat. Add wine, stirring with wire whisk; simmer for 2 minutes. Stir in "cream" and parsley. Pour sauce over chicken and bake, covered, at 350°F for about 45 minutes. Garnish with sauteed sliced mushrooms and parsley. (actually, the "cream" should be omitted for passover). Have a good holiday.