Ingredients Jump to Instructions ↓

  1. 3 Whole; boned and skinned chicken breasts

  2. 1 pounds Puff pastry

  3. 1 Egg yolk ; to glaze

  4. Margarine; soft

  5. cup Dry white wine

  6. Onion chopped

  7. teaspoon Thyme

  8. 3 tablespoons Olive oil

  9. Salt and pepper; to taste

  10. pounds Cooked ham

  11. 6 Dry funghi porcini

  12. teaspoon Tarragon

  13. 1 Egg white

  14. 4 tablespoons Cream

  15. Pepper

  16. cup Water

  17. 1 teaspoon Madeira wine

  18. 1 tablespoon Butter

  19. 1 tablespoon Flour

  20. pounds Mushrooms; sliced

  21. 1 Shallot; chopped

  22. 2 cups Chicken broth

  23. 1 cup Heavy cream

  24. 2 Egg yolks

Instructions Jump to Ingredients ↑

  1. 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.

  4. Process ham , shallots,Madeira , tarragon, pepper and funghi to a paste.

  5. Add egg white and process 30 seconds. Chill 1 hour.

  6. Add cream to the stuffing.

  7. 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.

  8. 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.

  9. 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 on Nov 30, 1997


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