4 225 g [8 oz] chicken breasts with skin
360 g [0,8 lb] spicy sausage meat
4 tablespoons melted butter
225 g [8 oz] sliced wild mushrooms
3 tablespoons flour
3 3/4 dl [0,8 pt] beef stock
1 1/4 dl [0,25 pt] white wine
1/4 teaspoon Hungarian paprika
1/4 tsp salt
1/4 teaspoon white pepper
1/4 teaspoon basil, dried
 Heat the oven to 180° C / 355° F.
 Carefully lift the chicken skin with a knife making sure not to cut holes. Fill an equal amount of sausage meat between the skin and flesh on each breast. Grease with butter. Place the chicken in a large saucepan and cook in the oven for 15 minutes.
 Put the remaining butter in a saucepan and fry the wild mushrooms. Place the mushrooms on top of the chicken and continue baking for 15 minutes.
 Sprinkle the flour into the saucepan and cook over low heat for 5 minutes. Add stock, wine and spices. Simmer for 5 minutes. Pour over the chicken and continue baking for another 10 minutes.
 Place the chicken breasts on a serving plate and pour the mushrooms sauce on top. Serve with root vegetables.