Recipe - Razorback Carry-Out Chicken

4 tablespoon Butter
4 Shallots; finely chopped
or
1 small Onion; finely chopped
1 One half pound Mushrooms
Salt and freshly ground
black pepper; to taste
4 Whole chicken breasts; boned
8 sl Truffle or mushrooms
Allpurpose flour for
dredging
Oil or additional butter; to
saute
2 (up to)
3 Boxes frozen puff pastry
2 (up to)
3 Eggs; mixed with a fork

SAUCE SUPREME
3 tablespoon Chopped shallots
2 tablespoon Butter
One half cup White wine
1 One half cup Sauce bechand
Salt and freshly ground
black pepper to taste
One half cup Heavy cream

LIASON, IF NECESSARY
2 Egg yolks plus
One half cup Heavy cream

Saute the shallots (or onion) and mushrooms in the 4 tablespoons butter
until dry. Season with salt and pepper and let then cool a little.

Cut the chicken breasts in half, then cut a pocket in each breast
lengthwise through the center of the breast. Pound the chicken lightly,
then season with salt and pepper. Stuff the center pocket with the truffle
(or mushroom) slices.

Dust the outside of the chicken with a little flour and saute them in
butter or oil until they are just barely cooked. Let them cool.

Roll out 1 package of puff pastry. Cut out 8 circles and place them onto a
floured baking sheet. Place a chicken breast on each circle, and brush the
edges of each circle with the egg wash. Roll out the rest of the dough and
cut out 8 more circles, which should be a little larger than the circle
under thc chicken. Place a circle on top of each chicken breast, and press
the pastry edges together firmly to form a seal. (You can use a fork to
press down the edges.) Paint the top crusts with egg wash.

(The chicken may be prepared up to this point early in the day, and then
refrigeratcd until baking time. Just make sure that the chicken is dry
befoie enclosing it in thc crust, so that the bottom crust will remain
crisp.)

Before serving, bake at 400 degrees until the crust is puffed and brown,
about 30 minutes Serve with Sauce Supreme on the side. Serves 8.

Sauce Supreme: Saute the shallots in the butter until soft. Add the wine,
then the sauce. Season with salt and pepper, and reduce the sauce a little.
Add the heavy cream, and cook until the volume is reduced by half. (At
serving time, you may want to enrich the sauce. Bring it to a boil, add the
liason, and serve immediately.)

ARKANSAS TODAY, CHANNEL 11, KTHV

09/26/1990

"COOKING WITH DON BINGHAM"

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.