Try this Chicken in Puff Pastry Aug 1988 recipe, or contribute your own.
Suggest a better description1. 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 thats 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
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Serving Size: 1 Serving (390g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 806 | ||
Calories from Fat: 544 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 60.4g | 81 % | |
Saturated Fat 22.1g | 111 % | |
Monounsaturated Fat 28.4g | ||
Polyunsanturated Fat 6.7g | ||
Cholesterol 632mg | 194 % | |
Sodium 1114.8mg | 38 % | |
Potassium 386.5mg | 10 % | |
Total Carbohydrate 42g | 12 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 39.5g | ||
Protein 23.8g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 806
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