Pillows of Chicken

READY IN: 1hr 15mins
Recipe by Allyoop

This is a dinner party dish that can be prepared in advance so you can relax with your guests

Top Review by edbelfoursucks

MMMMMMM mmmmmmm good!

Ingredients Nutrition


  1. Start well ahead to prepare the chicken.
  2. Cut each breast in half and flatten breasts and thighs into thin rounds.
  3. You will have 12 rounds.
  4. Roll each piece tightly into a sausage shape.
  5. Dust the pieces with flour.
  6. In a heavy casserole saute them in 2 tbsp of oil and 2 tbsp butter until golden brown.
  7. Season with salt and pepper.
  8. Skim off excess fat from the pan, then add the chicken stock.
  9. Cover and simmer for 20 minutes.
  10. Cool completely.
  11. Slice mushrooms thinly and saute them in 2 tbls of oil and 1 tbsp of butter until golden.
  12. Season with salt and pepper and moisten with 6 tbsp of Madeira.
  13. Cool To make the sauce melt 2 tbsp of butter in a heavy sauce pan add 3 tbsp of flour and stir over moderate heat until it is a deep golden colour.
  14. Remove from heat and beat in remaining Madeira and the juices from the chicken, stir in the cream.
  15. Bring to boil and stir constantly.
  16. Fold in half the mushrooms and simmer 20 minutes longer, adding a little more stock if the sauce becomes too thick.
  17. Heat oven to 425 degrees.
  18. Divide the pastry into six pieces.
  19. Roll each piece out and cut into a 7" square.
  20. Place one breast and 1 thigh diagonally on each pastry square.
  21. Cover with 1/6th of the remaining mushrooms.
  22. Fold one corner of the pastry up over the filling.
  23. Continue to fold over the other corners, so they all meet in the middle, like an envelope.
  24. Brush seems with beaten egg yolk and seal tightly Arrange the'pillows' on a baking sheet, seam side underneath.
  25. Glaze pastry with beaten egg yolk.
  26. Decorate with pastry leaves and tassles made from scraps of puff pastry and glaze these as well.
  27. Bake for 20 to 25 minutes or until'pillows' are well risen and golden.
  28. Reheat the madeira sauce and serve with the chicken.

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