Chicken Breast in Puff Pastry with Mushroom Madeira Sauce

The mushrooms Madeira sauce was taken from a package of Morel Mushrooms by Terry Farms. It seemed so good that it might be incorporated into the chicken puff pastry concept. It was fantastic whether you use morels or a wild mushroom mixture. If you want to have enough sauce to pour over the top at serving time, don’t skimp on the Madeira wine or the heavy cream.

ingredients

For the sauce:

6-8 oz package of wild mushroom mix or morels, if available
4 Tbsp butter
2-3 finely chopped shallots
1/4 cup Madeira wine
1/4 cup heavy cream
Salt
Freshly ground black pepper

For the puff pastry:

4 boneless, skinless chicken breasts
1 package Pepperidge Farm puff pastry sheets
4 slices Mozzarella cheese
Olive oil
Melted butter

directions

1
Sauté the chopped shallots in the butter for about 1 minute. Add the mushrooms and Madeira wine and continue to sauté for another 4 minutes.
2
Stir in the heavy cream and add salt and pepper. After well blended, set aside.
3
Wash and pat dry the chicken. Lightly brown breasts on both sides in the olive oil. Remove from skillet and drain on paper towels.
4
Slice each breast horizontally through the middle and spread open like a book. Place a slice of mozzarella cheese inside. Next spread a spoonful of the sautéed mushrooms over the cheese and fold the chicken breast halves back together. Salt and pepper the breasts as desired.
5
When puff pastry sheets are at room temperature, roll them out and cut them to size (just slightly larger than twice the size of the chicken breast.) Place chicken pieces on pastry sheets and fold the sheet so as to form a complete wrap. Moisten the edges so they will seal. Turn the pastry so the seals are on the bottom and place on a buttered baking sheet.
6
Lightly baste the pastry with melted butter and bake at 375 for 30-40 minutes until golden brown and pastry is flaky.
7
Heat the left over sauce from the mushrooms and spoon over the puff pastries as they are served.