Recipe: Chicken En Croute with Mushroom-Wine Sauce (using chicken breasts and puff pastry)

CHICKEN EN CROUTE

8 boneless, skinless chicken breasts
2 packages (17 1/4 ounces each) frozen puff pastry
3/4 pound fresh mushrooms, divided use
1 onion, chopped
2 tablespoons butter
1/2 cup fresh bread crumbs
1/4 teaspoon thyme
1 1/4 teaspoons salt, divided use
Ground black pepper to taste
1 egg, separated
1/4 cup mayonnaise
1 tablespoon minced green onions
1/2 of a 10 ounce package frozen chopped broccoli, thawed and drained well
1 egg yolk
2 teaspoons water
FOR THE SAUCE:
4 tablespoons vegetable oil, divided use
2 ribs celery, cut into 2-inch pieces
2 medium carrots, scraped and cut into 2-inch pieces
1 onion, quartered
1/4 cup flour
1 (10 1/2 ounce) can condensed beef broth
1/4 cup Madeira wine
3/4 cup water
1 bay leaf

Place chicken breasts, one at a time, membrane side up in a resealable plastic bag. Pound very thin, using the flat side of a mallet. Refrigerate until ready to use.

Thaw puff pastry according to package directions.

Reserve 6 mushrooms. Saute mushrooms and chopped onion in butter until soft. Add bread crumbs, thyme, 3/4 teaspoon salt, and a dash of pepper. Refrigerate until ready to use.

In small bowl whisk egg white until frothy. Add mayonnaise, green onions, 1/2 teaspoon salt, dash of pepper, and thawed broccoli.

TO ASSEMBLE:
Spoon 1 3/4 tablespoons of broccoli filling into the center of each chicken breast. Roll up jelly-roll fashion; set aside.

Take the first sheet of puff pastry and roll to make somewhat thinner. Cut 8 pieces of pastry large enough to enclose each chicken breast. You will have some pastry left over for decoration.

Spread the center of each piece of pastry with mushroom filling. Place rolled chicken breast on mushroom filling; wrap and tuck pastry to enclose.

Beat egg yolks with 2 teaspoons water. Use egg yolk to seal pastry "packages." Use extra pastry pieces to decorate - bows, leaves, wreaths, etc. Brush entire pastry with egg yolk. Place in a greased baking dish.

Can be assembled early in the day and refrigerated until time to bake.

Bake at 375 degrees F for 45 minutes.

MEANWHILE, TO PREPARE THE SAUCE:
Slice the reserved mushrooms and saute in 2 tablespoons oil. Remove mushrooms. Add remaining oil, celery, carrots, and onion. Saute 20 minutes on low. Remove vegetables. Add flour to pan and brown. Add additional oil if necessary. Add broth, Madeira, 3/4 cup water, and bay leaf. Add carrots, celery, and onion. Simmer 15 minutes. Remove vegetables and discard. Add mushrooms.

Serve sauce over chicken.

Makes 8 servings
Source: Ambrosia by The Junior Auxiliary of Vicksburg, Mississippi