| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Poultry |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 1/2 |
c |
Finely chopped onions |
|
|
Salt |
|
|
Freshly ground black pepper |
| 4 |
c |
Thinly sliced exotic mushrooms |
| 2 |
ts |
Chopped garlic |
| 4 |
|
Skinless and boneless chicken breast; about 6 ounces |
| 4 |
|
Rounds puff pastry; (about 8-inches in diameter) |
| 1 |
|
Egg; beaten |
| 1 |
|
Recipe sauce supreme |
| 1 |
tb |
Finely chopped fresh parsley leaves |
INSTRUCTIONS
Preheat the oven to 375 degrees F. In a saute pan, over medium heat, melt
the butter. Add the onions. Season with salt and pepper. Saute for 2 to 3
minute or until wilted. Add the mushrooms and garlic. Season with salt and
pepper. Saute for 4 to 6 minutes or until wilted. Remove from the heat and
cool. Season both sides of the chicken breasts with salt and pepper. Place
each chicken breast on one half of each pastry round. Spoon 1/2 cup of the
mushroom mixture on top of each chicken breast. Fold the other half of the
pastry round over the chicken, forming a half-moon shape. Fold the ends of
the pastry in 1/2-inch and pinch the ends tightly to seal the ends
completely. Place the chicken on a parchment-lined baking sheet. Brush each
pastry with the egg wash and place in the oven. Bake for 18 to 20 minutes
or until the pastry is golden. Remove from the oven. Spoon the sauce in the
center of each plate. Place the pastry on top of the sauce and garnish with
parsley.
Yield: 4 servings SAUCE UP YOUR LIFE
Recipe by: EMERIL LIVE SHOW #EMIB49
Posted to KitMailbox Digest by Leon & Miriam Posvolsky <miriamp@pobox.com>
on Aug 17, 1998, converted by MM_Buster v2.0l.
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