Razorback Carry-out Chicken
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Poultry | 8 | Servings | |
INGREDIENTS
| 4 | T | Butter |
| 4 | Shallots, finely chopped | |
| or- | ||
| 1 | Onion, finely chopped | |
| 1 1/2 | lb | Mushrooms |
| Salt and freshly ground | ||
| black pepper to taste | ||
| 4 | Whole chicken breasts, boned | |
| 8 | Truffle or mushrooms | |
| All-purpose 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 | |
| 3 | T | Chopped shallots |
| 2 | T | Butter |
| 1/2 | c | White wine |
| 1 1/2 | c | Sauce bechand |
| Salt and freshly ground | ||
| black pepper to taste | ||
| 1/2 | c | Heavy cream |
| 2 | Egg yolks plus | |
| 1/2 | c | Heavy cream |
| 9/26 | 90 |
INSTRUCTIONS
8 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 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 "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.
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Nutrition (calculated from recipe ingredients)
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Calories: 670
Calories From Fat: 270
Total Fat: 30.6g
Cholesterol: 146.1mg
Sodium: 1284.5mg
Potassium: 1325.7mg
Carbohydrates: 69.8g
Fiber: 2.3g
Sugar: 2.4g
Protein: 30g