Chicken in puff pastry aug 1988

Yield: 6 Servings

Measure Ingredient
3 \N Whole; boned and skinned chicken breasts
1 pounds Puff pastry
1 \N Egg yolk ; to glaze
\N \N Margarine; soft
½ cup Dry white wine
½ \N Onion chopped
¼ teaspoon Thyme
3 tablespoons Olive oil
\N \N Salt and pepper; to taste
½ pounds Cooked ham
6 \N Dry funghi porcini
¼ teaspoon Tarragon
1 \N Egg white
4 tablespoons Cream
\N \N Pepper
1 \N Shallot; chopped
1 tablespoon Butter
½ cup Water
1 teaspoon Madeira wine
1 tablespoon Butter
1 tablespoon Flour
½ pounds Mushrooms; sliced
1 \N Shallot; chopped
2 cups Chicken broth
1 cup Heavy cream
2 \N Egg yolks



1. Split breasts in half and pound them thin.

2. Combine marinade ingredients and marinate breasts 2 hours.

3. Soak mushrooms in warm water for 1 hour 4. Cook shallots in the butter . Squeeze out liquid from funghi and add to shallots. Saute 3 minutes.Chill 5. Drain chicken breasts and saute them in butter very quickly 2 minutes on each side, they must not cook, just slightly brown. Chill.

6. Process ham , shallots,Madeira , tarragon, pepper and funghi to a paste.

Add egg white and process 30 seconds. Chill 1 hour.

7. Add cream to the stuffing.

8.Roll out dough( do this in 2 parts, leaving the dough that's not being used in the fridge) Divide into six 6 by 8" rectangles. Place 1 chicken breast in the center and top with 1 tbs ham mousse. Baste edges with very little water and fold the 4 sides of the dough over the mousse. Place in an ungreased cookie sheet. Repeat with the rest of the dough, until you have 6 packages. Use trimmings for decoration. Baste with egg yolk and bake in a preheated 400 F oven for 15 minutes. Turn down heat to 300 and bake another 15 minutes.

Sauce: Cook mushrooms and shallots in butter until all the liquid has evaporated. Stir in the flour and cook 1 minute. Add the broth and cook stirring until it thickens. Cook 3 minutes over high heat Blend egg yolks and cream and add to sauce. Bring almost to a boil and serve over chicken packages.

NOTES : You may omit the egg yolks You may substitute milk for the cream Posted to MC-Recipe Digest V1 #937 by Leon & Miriam Posvolsky <miriamp@...> on Nov 30, 1997

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