Recipe: Savory Chicken Wellington with White Butter Sauce

Savory Chicken Wellington
Recipe by: Midwest Living Magazine

4 c whole mushrooms
1 tb butter
1 tb onion; finely chopped
1 tb white wine
worcestershire sauce
1 ds pepper
4 skinless boneless chicken breast halves, 4 oz each
1/2 pk frozen puff pastry; 17 1/4 oz thawed
1 egg; beaten

WHITE BUTTER SAUCE
3 tb dry white wine
1 tb onion; finely chopped
1 1/2 c whipping cream
salt
pepper

In a food processor bowl or blender container, process or blend mushrooms till very finely chopped. In a large skillet, melt the butter. Add mushrooms, onion, Worcestershire sauce and pepper. Cook over medium heat for about 10 minutes or till most of the liquid has evaporated, stirring frequently. Remove from heat; cool. Meanwhile, rinse chicken breast halves; pat dry. Place each breast half, boned side up, between two pieces of plastic wrap. Working from the center to the edges, pound lightly with the flat side of a mallet to form 1/8-inch-thick rectangles. Remove plastic wrap. Cut pastry sheet into 4 rectangles. On lightly floured surface, roll out each rectangle into a 61/2 inch square. Divide mushroom mixture among chicken breast pieces. Fold breasts over mushroom mixture to cover completely, tucking in edges. Place each chicken roll on a square of pastry. Brush edges of dough with beaten egg. Fold in two sides of dough over chicken, overlapping dough; fold in remaining two sides. Seal edges. Tuck dough ends under. Place, seam side down, in a greased 13x9x2-inch baking pan. Brush pastry lightly with beaten egg. Bake in a 400F oven for 30 to 35 minutes or till rolls are golden brown.

Fifteen minutes before the chicken is done, prepare White Butter Sauce. Spoon onto warm serving plates. Place a chicken roll on each. Makes 4 servings.

WHITE BUTTER SAUCE: In a small, heavy saucepan, cook 3 tablespoons dry white wine and 1 tablespoon finely chopped onion for 2 to 3 minutes or till reduced to about 1 tablespoon. Stir in 11/2 cups whipping cream. Cook over medium heat 20 minutes or till thickened, stirring often. Season with salt and pepper.