Chicken In Puff Pastry with Madeira Sauce

Recipe by Normaone
READY IN: 55mins




  • 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.