Ingredients
- CHICKEN WELLINGTON
- 4 (6 oz.) boned and skinned
- chicken breasts
- 8 Tbsp. butter
- 3 shallots, chopped fine
- 1 lb. mushrooms, chopped fine
- 1/2 c. dry white wine
- 4 (6 oz.) squares puff pastry
- 3 Tbsp. flour
- 1 c. seasoned chicken broth
- 1/4 c. cream
Directions
Season the chicken breasts with salt and pepper; sear
them in 6 tablespoons butter, browning them on both sides.
Cool.
Saute shallots and mushrooms in the wine; cook until dry, then cool.
Lay out the puff pastry, putting the shallots and mushrooms on the pastry.
Place a chicken breast on top of the mixture and enclose
it in the pastry by folding the corners together and sealing
the edges.
Place on a cookie sheet, sealed edges down.
Bake in preheated oven for 35 minutes.
Sauce~~
Melt remaining butter.
Add 3 tablespoons flour; cook 5 minutes.
Add chicken broth, stirring constantly; cook until thickened and simmer for 10 minutes.
Then add cream and season with salt and pepper; simmer for 5 minutes more.
Serve sauce separately.
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Submitted 6/13/05.
Source: The net
Submitted By: Angel K.
angel@chariot.net.au
CHICKEN WELLINGTON