Title: Chicken in Puff Pastry Aug 1988
Categories: Poultry
Yield: 6 Servings

3 Whole; boned and skinned
-chicken breasts
1 lb Puff pastry
1 Egg yolk ; to glaze
Margarine; soft
1/2 c Dry white wine
1/2 Onion chopped
1/4 ts Thyme
3 tb Olive oil
Salt and pepper; to taste

----------------------------------STUFFING----------------------------------
1/2 lb Cooked ham
6 Dry funghi porcini
1/4 ts Tarragon
1 Egg white
4 tb Cream
Pepper
1 Shallot; chopped
1 tb Butter
1/2 c Water
1 ts Madeira wine

-----------------------------------SAUCE-----------------------------------
1 tb Butter
1 tb Flour
1/2 lb Mushrooms; sliced
1 Shallot; chopped
2 c Chicken broth
1 c Heavy cream
2 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
on Nov 30, 1997