Side Pannel
Chicken in Puff Pastry Aug 1988
Chicken in Puff Pastry Aug 1988
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 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
Directions
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
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
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
