CHICKEN IN PUFF PASTRY WITH MADEIRA SAUCE
This is a special occasion recipe that is not all that difficult to make and is very elegant to serve. The pastry bundles can be made up in advance and refrigerated in which case the baking time might need to be extended. The prep time does not reflect the refrigeration time for the chicken breasts.
Provided by Normaone
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat broiler.
- Place chicken breasts on baking sheet and season with salt and pepper.
- Broil until almost cooked through, about 4 minutes per side.
- Chill until cool, about 30 minutes.
- Preheat oven to 375^F.
- In a large nonstick saucepan, saute spinach over medium heat until just wilted, about 3 minutes.
- Transfer to a bowl.
- In the same skillet, melt butter over medium high heat and add shallots.
- Saute until tender, about 3 minutes.
- Add all of the mushrooms and saute until beginning to soften, about 2 minutes.
- Add wine and tarragon and simmer until almost all of the liquid has evaporated, about 7 minutes.
- Season and cool.
- Oil a large heavy baking sheet.
- Roll out each sheet of puff pastry to 12 inch squares.
- Cut each square in half crosswise to form four 12x6 inch rectangles.
- (If the chicken breasts are large, either cut to fit the pastry or roll out the pastry into larger squares.) Place chicken breasts crosswise at the short end of the rectangle.
- Spoon the spinach on top of chicken.
- Spoon mushroom mixture on top of spinach.
- Fold long sides of rectangle over chicken and roll up jellyroll style.
- Pinch edges to seal.
- Brush pinched edges with beaten egg.
- Place pastries seam side down on prepared baking sheet.
- Brush with beaten egg.
- Bake until golden brown, about 25 minutes.
- Place on plates and spoon sauce over.
- For the Madeira Sauce: In a medium saucepan, melt butter over medium high heat.
- Add minced shallots and saute until golden, about 3 minutes.
- Add both broths and the 1/2 cup Madeira.
- Boil until reduced to sauce consistency, about 15 minutes.
- Strain into small saucepan and add additional tablespoon of Madeira.
- Season.
- The sauce can be prepared well in advance and kept covered in the refrigerator.
Nutrition Facts : Calories 1086, Fat 61.9, SaturatedFat 20.1, Cholesterol 152, Sodium 702.1, Carbohydrate 75.8, Fiber 4.7, Sugar 4.4, Protein 44.7
CHICKEN MADEIRA PASTRY
Save half the chicken you ordered, and look forward to folding it in puff pastry for a beautiful supper that feeds the whole family. Keep in mind, any leftover chicken you have on hand would also work well in this recipe. -Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Combine the spreadable cheese, milk and mustard in a small saucepan. Cook and stir over low heat for 2-3 minutes or until smooth. Set aside 1/4 cup for serving. Add the peas and pearl onions and chicken to the saucepan; heat through., Roll out pastry on a lightly floured surface into a 15x10-in. rectangle; transfer to an ungreased baking sheet. Spread potatoes lengthwise down the center third of rectangle to within 1-inch of the ends; top with chicken mixture., Cut eight strips on each long side about 3 inches into the center. Bring one strip from each side over filling and pinch ends to seal; repeat. Brush with egg., Bake at 400° for 20-25 minutes or until golden brown. Serve with reserved sauce.
Nutrition Facts :
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