Chicken In Puff Pastry with Madeira Sauce
- Ready In:
- 55mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breast halves
- 8 ounces fresh spinach, stems removed,rinsed,drained
- 2 tablespoons butter
- 1⁄3 cup chopped shallot
- 6 ounces fresh shiitake mushrooms
- 6 ounces button mushrooms
- 3⁄4 cup dry red wine
- 1 teaspoon dried tarragon
- 1 (17 1/4 ounce) package puff pastry sheets, thawed
- 1 egg, beaten
-
Madeira Sauce
- 2 tablespoons butter
- 3 shallots, minced
- 2 tablespoons flour
- 1 cup reduced-sodium chicken broth
- 1 cup beef broth
- 1⁄2 cup madeira wine, plus
- 1 tablespoon madeira wine
directions
- 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.
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RECIPE SUBMITTED BY
Normaone
Yosemite National Park, 0