| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 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 |
| 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 |
| 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 |
INSTRUCTIONS
STUFFING
SAUCE
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
<miriamp@pobox.com> on Nov 30, 1997
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