| 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 | t | Thyme |
| 3 | T | Olive oil |
| Salt and pepper, to taste | ||
| 1/2 | lb | Cooked ham |
| 6 | Dry funghi porcini | |
| 1/4 | t | Tarragon |
| 1 | Egg white | |
| 4 | T | Cream |
| Pepper | ||
| 1 | Shallot, chopped | |
| 1 | T | Butter |
| 1/2 | c | Water |
| 1 | t | Madeira wine |
| 1 | T | Butter |
| 1 | T | Flour |
| 1/2 | lb | Mushrooms, sliced |
| 1 | Shallot, chopped | |
| 2 | c | Chicken broth |
| 1 | c | Heavy cream |
| 2 | Egg yolks |
INSTRUCTIONS
Split breasts in half and pound them thin. Combine marinade ingredients and marinate breasts 2 hours. Soak mushrooms in warm water for 1 hour Cook shallots in the butter . Squeeze out liquid from funghi and add to shallots. Saute 3 minutes.Chill Drain chicken breasts and saute them in butter very quickly 2 minutes on each side, they must not cook, just slightly brown. Chill. Process ham , shallots,Madeira , tarragon, pepper and funghi to a paste. Add egg white and process 30 seconds. Chill 1 hour. 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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Nutrition (calculated from recipe ingredients)
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Calories: 1071
Calories From Fat: 587
Total Fat: 65.9g
Cholesterol: 266.2mg
Sodium: 1136.7mg
Potassium: 1454.9mg
Carbohydrates: 62.8g
Fiber: 6.1g
Sugar: 13.2g
Protein: 54.5g