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  • Chicken In Puff Pastry Aug 1988

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    Chicken In Puff Pastry Aug 1988
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3 whl , boned and skinned chicken breasts
    • 1 lb Puff pastry
    • 1 x Egg yolk , to glaze Margarine, soft
    • 1/2 c. Dry white wine
    • 1/2 x Onion minced
    • 1/4 tsp Thyme
    • 3 Tbsp. Extra virgin olive oil Salt and pepper, to taste
    • 1/2 lb Cooked ham
    • 6 x Dry funghi porcini
    • 1/4 tsp Tarragon
    • 1 x Egg white
    • 4 Tbsp. Cream Pepper
    • 1 x Shallot, minced
    • 1 Tbsp. Butter
    • 1/2 c. Water
    • 1 tsp Madeira wine
    • 1 Tbsp. Butter
    • 1 Tbsp. Flour
    • 1/2 lb Mushrooms, sliced
    • 1 x Shallot, minced
    • 2 c. Chicken broth
    • 1 c. Heavy cream
    • 2 x Egg yolks

    Directions

    1. 1. Split breasts in half and lb. them thin.
    2. 2. Combine marinade ingredients and marinate breasts 2 hrs.
    3. 3. Soak mushrooms in hot water for 1 hour
    4. 4. Cook shallots in the butter . Squeeze out liquid from funghi and add in to shallots. Saute/fry 3 min.Chill
    5. 5. Drain chicken breasts and saute/fry them in butter very quickly 2 min on each side, they must not cook, just slightly brown. Chill.
    6. 6. Process ham , shallots,Madeira , tarragon, pepper and funghi to a paste.
    7. Add in egg white and process 30 seconds. Refrigerate1 hour.
    8. 7. Add in cream to the stuffing.
    9. 8.Roll out dough( do this in 2 parts, leaving the dough which'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, till you have 6 pkgs.. Use trimmings for decoration. Baste with egg yolk and bake in a preheated 400 F oven for 15 min. Turn down heat to 300 and bake another 15 min.
    10. Sauce: Cook mushrooms and shallots in butter till all the liquid has evaporated. Stir in the flour and cook 1 minute. Add in the broth and cook stirring till it thickens. Cook 3 min over high heat Blend egg yolks and cream and add in to sauce. Bring almost to a boil and serve over chicken pkgs..
    11. NOTES : You may omit the egg yolks You may substitute lowfat milk for the cream

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