Chicken Wellington with Madeira Sauce

prep time:: 0 Average
total time:: 0 About an hour

Makes 4 servings

Lisa

Beautiful for company!

ingredients

Chicken:
4 skinless boneless chicken breasts
8oz trimmed spinach
2T butter
1/3c chopped shallots
3 chopped garlic cloves
6oz shiitake mushrooms, stemmed, sliced
6oz button mushrooms, sliced
3/4c dry red wine
1t dried tarragon
1pkg frozen puff pastry, thawed
1 egg, beaten to blend
Madeira Sauce:
2T butter
3 minced shallots
2T all purpose flour
1c low-salt chicken broth
1c beef broth
1/2c + 1T Madeira

directions

1
Chicken:
2
Preheat broiler and arrange chicken on baking sheet. Season with salt & pepper. Broil until almost cooked through, about 4 minutes per side. chill until cool, about 30 minutes. Set oven to 375°.
3
Sauté spinach in large nonstick skillet over medium heat just until wilted. Transfer to bowl.
4
Melt butter in same skillet over medium-high heat. Add shallots and garlic and sauté until tender, about 3 minutes. Add all mushrooms and sauté until beginning to soften, about 2 minutes. Add wine and tarragon; simmer until almost all liquid evaporates, about 7 minutes. Remove from heat and season with salt & pepper. Cool.
5
Oil heavy baking sheet. Roll out puff pastry to 12" squares. Cut each square in half crosswise, creating four 12x6-inch rectangles. Place 1 chicken breast crosswise at 1 short end of each rectangle. Place spinach atop chicken. Top each with 1/4 of mushroom mixture. Fold long sides of pastry over breast. Roll up jelly-roll style, pinching edges of pastry to seal. Brush some of egg glaze over pinched edges. Place pastries, seam side down, on prepared baking sheet. Brush with glaze.
6
Bake until golden brown, about 25 minutes. Serve with Madeira sauce.
7
Madeira Sauce:
8
Melt 2T butter in medium saucepan over medium-high heat. Add minced shallots and sauté until golden, about 3 minutes. Add 2T flour; stir until golden, about 3 minutes. Add both broths and 1/2c Madeira. Boil until reduced to sauce consistency, about 15 minutes. Strain into small saucepan. Stir in remaining 1T Madeira. Season with salt & pepper. (Can be made 1 day ahead. Cover & refrigerate.)