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Receta Chicken In Puff Pastry Aug 1988
by Global Cookbook

Chicken In Puff Pastry Aug 1988
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Ingredientes

  • 3 whl , boned and skinned chicken breasts
  • 1 lb Puff pastry
  • 1 x Egg yolk , to glaze Margarine, soft
  • 1/2 c. Dry white wine
  • 1/2 x Onion minced
  • 1/4 tsp Thyme
  • 3 Tbsp. Extra virgin olive oil Salt and pepper, to taste
  • 1/2 lb Cooked ham
  • 6 x Dry funghi porcini
  • 1/4 tsp Tarragon
  • 1 x Egg white
  • 4 Tbsp. Cream Pepper
  • 1 x Shallot, minced
  • 1 Tbsp. Butter
  • 1/2 c. Water
  • 1 tsp Madeira wine
  • 1 Tbsp. Butter
  • 1 Tbsp. Flour
  • 1/2 lb Mushrooms, sliced
  • 1 x Shallot, minced
  • 2 c. Chicken broth
  • 1 c. Heavy cream
  • 2 x Egg yolks

Direcciones

  1. Split breasts in half and lb. them thin.
  2. Combine marinade ingredients and marinate breasts 2 hrs.
  3. Soak mushrooms in hot water for 1 hour
  4. Cook shallots in the butter . Squeeze out liquid from funghi and add in to shallots. Saute/fry 3 min.Chill
  5. Drain chicken breasts and saute/fry them in butter very quickly 2 min on each side, they must not cook, just slightly brown. Chill.
  6. Process ham , shallots,Madeira , tarragon, pepper and funghi to a paste.
  7. Add in egg white and process 30 seconds. Refrigerate1 hour.
  8. Add in cream to the stuffing.
  9. 8.Roll out dough( do this in 2 parts, leaving the dough which's not being used in the fridge) Divide into six 6 by 8" rectangles. Place 1 chicken breast in the center and top with 1 tbs ham mousse. Baste edges with very little water and fold the 4 sides of the dough over the mousse. Place in an ungreased cookie sheet. Repeat with the rest of the dough, till you have 6 pkgs.. Use trimmings for decoration. Baste with egg yolk and bake in a preheated 400 F oven for 15 min. Turn down heat to 300 and bake another 15 min.
  10. Sauce: Cook mushrooms and shallots in butter till all the liquid has evaporated. Stir in the flour and cook 1 minute. Add in the broth and cook stirring till it thickens. Cook 3 min over high heat Blend egg yolks and cream and add in to sauce. Bring almost to a boil and serve over chicken pkgs..
  11. NOTES : You may omit the egg yolks You may substitute lowfat milk for the cream