CHICKEN MARSALA EN CROUTE

CHICKEN MARSALA EN CROUTE
3 tbsp butter
½ lb sliced baby portobello mushrooms
2 shallots, finely chopped
3 garlic cloves, minced
1 tbsp all-purpose flour
¼ cup beef broth
⅔ cup Marsala wine
4 boneless skinless chicken breast halves (5 oz each)
1 tbsp large egg
1 tbsp water
1 sheet frozen puff pastry, thawed
½ tsp salt
¼ tsp pepper
Fresh thyme, optional

In a large skillet, heat butter over medium-high heat; saute mushrooms and shallots until tender. Add garlic. Stir in flour until blended. Gradually stir in wine and broth; bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, until slightly thickened, stirring occasionally. Remove to a bowl; cool slightly. Refrigerate, covered, until cold.

Preheat oven to 425°. Pound chicken breasts with a meat mallet to even thick- ness. Whisk together egg and water. On a lightly floured surface, roll pastry sheet into a 14-in. square. Cut into four 7-in. squares. Place one chicken breast on center of each square. If desired, fold narrow end under to fit pastry square; sprinkle with salt and pepper. Top each with 1 rounded tbsp mushroom mixture. Lightly brush pastry edges with egg mixture. Fold pastry over filling; press edges with a fork to seal. Place on a rimmed parchment paper-lined baking sheet. Brush tops with egg mixture. Bake until golden brown. Reheat remaining mushroom mixture; serve with pastries. If desired, garnish with thyme.
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