Chicken In Puff Pastry with Madeira Sauce

Total Time
55mins
Prep 30 mins
Cook 25 mins

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.

Ingredients Nutrition

Directions

  1. Preheat broiler.
  2. Place chicken breasts on baking sheet and season with salt and pepper.
  3. Broil until almost cooked through, about 4 minutes per side.
  4. Chill until cool, about 30 minutes.
  5. Preheat oven to 375^F.
  6. In a large nonstick saucepan, saute spinach over medium heat until just wilted, about 3 minutes.
  7. Transfer to a bowl.
  8. In the same skillet, melt butter over medium high heat and add shallots.
  9. Saute until tender, about 3 minutes.
  10. Add all of the mushrooms and saute until beginning to soften, about 2 minutes.
  11. Add wine and tarragon and simmer until almost all of the liquid has evaporated, about 7 minutes.
  12. Season and cool.
  13. Oil a large heavy baking sheet.
  14. Roll out each sheet of puff pastry to 12 inch squares.
  15. Cut each square in half crosswise to form four 12x6 inch rectangles.
  16. (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.
  17. Spoon the spinach on top of chicken.
  18. Spoon mushroom mixture on top of spinach.
  19. Fold long sides of rectangle over chicken and roll up jellyroll style.
  20. Pinch edges to seal.
  21. Brush pinched edges with beaten egg.
  22. Place pastries seam side down on prepared baking sheet.
  23. Brush with beaten egg.
  24. Bake until golden brown, about 25 minutes.
  25. Place on plates and spoon sauce over.
  26. For the Madeira Sauce: In a medium saucepan, melt butter over medium high heat.
  27. Add minced shallots and saute until golden, about 3 minutes.
  28. Add both broths and the 1/2 cup Madeira.
  29. Boil until reduced to sauce consistency, about 15 minutes.
  30. Strain into small saucepan and add additional tablespoon of Madeira.
  31. Season.
  32. The sauce can be prepared well in advance and kept covered in the refrigerator.

Reviews

(2)
Most Helpful

Excellent recipe......assumed that I needed to add 2 tb flour in the maderia sauce for the roux base ...not listed in maderia directions.

Mr. Bill in TN September 29, 2008

Excellent, excellent. I hardly changed anything. I just added about 1/4 cup of heavy cream to the sauce. A perfect recipe.

Rosalind November 12, 2005

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