Shelly's Recipe

SAVORY CHICKEN WELLINGTON

Category: Chicken

4 cup whole mushrooms
1 tb butter
1 tb onion; finely chopped
1 tb white wine
Worcestershire sauce
Dash pepper
4 skinless boneless chicken breast halves, 4 oz each
1/2 pk frozen puff pastry; 17 1/4 oz thawed
1 egg; beaten

White Butter Sauce
3 tbsp dry white wine
1 tbsp onion; finely chopped
1 1/2 cup whipping cream
Salt and pepper

In a food processor bowl or blender container, process or blend mushrooms till very finely chopped. In a large skillet, melt the butter. Add mushrooms, onion, Worcestershire sauce and pepper. Cook over medium heat for about 10 minutes or till most of the liquid has evaporated, stirring frequently. Remove from heat; cool.

Meanwhile, rinse chicken breast halves; pat dry. Place each breast half, boned side up, between two pieces of plastic wrap. Working from the center to the edges, pound lightly with the flat side of a mallet to form 1/8-inch-thick rectangles. Remove plastic wrap. Cut pastry sheet into 4 rectangles. On lightly floured surface, roll out each rectangle into a 61/2 inch square.

Divide mushroom mixture among chicken breast pieces. Fold breasts over mushroom mixture to cover completely, tucking in edges. Place each chicken roll on a square of pastry. Brush edges of dough with beaten egg. Fold in two sides of dough over chicken, overlapping dough; fold in remaining two sides. Seal edges. Tuck dough ends under. Place, seam side down, in a greased 13x9x2-inch baking pan. Brush pastry lightly with beaten egg. Bake at 400 for 30 to 35 minutes or till rolls are golden brown.

About 15 minutes before the chicken is done, prepare White Butter Sauce. Spoon onto warm serving plates. Place a chicken roll on each. Serves 4

White Butter Sauce: In a small, heavy saucepan, cook 3 tbsp dry white wine and 1 tbsp finely chopped onion for 2 to 3 minutes or till reduced to about 1 tbsp. Stir in 11/2 cups whipping cream. Cook over medium heat 20 minutes or till thickened, stirring often. Season with salt and pepper.