Recipe - Chicken In Puff Pastry Aug 1988

3 Whole; boned and skinned
chicken breasts
1 pound Puff pastry
1 Egg yolk ; to glaze
Margarine; soft
One half cup Dry white wine
One half Onion chopped
One fourth teaspoon Thyme
3 tablespoon Olive oil
Salt and pepper; to taste

STUFFING
One half pound Cooked ham
6 Dry funghi porcini
One fourth teaspoon Tarragon
1 Egg white
4 tablespoon Cream
Pepper
1 Shallot; chopped
1 tablespoon Butter
One half cup Water
1 teaspoon Madeira wine

SAUCE
1 tablespoon Butter
1 tablespoon Flour
One half pound Mushrooms; cut or sliced up
1 Shallot; chopped
2 cup Chicken broth
1 cup 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 MCRecipe Digest V1 #937 by Leon & Miriam Posvolsky
miriamp@pobox.com on Nov 30, 1997