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- Pastry wrapped, stuffed chicken breasts with a Madeira wine sauce.
- San Francisco a la Carte, Jr. League of San Francisco 1991
- 6 whole large chicken breasts, skinned, boned and split
- 1 4 oz (112 grm). can pate' de Strasbourg
- 2 tbsp (30 ml) butter
- pastry (recipe below)
- 1/2 lb (.2 kg). fresh mushrooms, sliced and sauteed
- 6 oz (168 grm). cream cheese
- 3/4 cup (175 ml) butter
- 1-1/2 cups (350 ml) flour
- glaze made of 1 egg yold and 1 tbsp (15 ml) water
- Madeira Sauce:
- 2 cups (475 ml) beef stock
- 1/2 cup (125 ml) red wine
- 2 large sprigs parsley
- 1 medium onion, coarsely chopped
- 1 large carrot, sliced
- 1 bay leaf
- 1/2 cup (125 ml) Madeira wine
- 2 tbsp (30 ml) flour
- 3 tbsp (45 ml) soft butter
- salt and freshly ground pepper to taste
- Preheat over to 425 degrees (225 C.).
- Cut a pocket in the side of each chicken breast and fill it with 1 to t 1/2 tsp (2 ml) bate.
- Saute the breasts in the 3 tbsp (45 ml) butter for about 3 minutes on each side or until they are golden brown.
- Set aside.
- To make the pastry, mix the cream cheese, butter, and flour, and roll pastry out into a rectangle approximately 18 by 12 inches.
- Cut it into 6 pieces approximately 6 inches square.
- Plate a chicken breast in the center of each pastry square, top with 1 to 2 tbsp (30 ml) mushrooms, fold the pastry over the top, and seal.
- Brush the top with the egg-water glaze.
- Prick each chicken breast with a fork and bake, uncovered, for 30 to 35 minutes on an ungreased cookie sheet.
- Meanwhile, prepare the Madeira sauce by placing the beef stock, red wine, parsley, onion, carrot, and bay leaf in a 2 quarts (1900 ml) saucepan.
- Bring to a boil, reduce heat, and simmer rapidly for 20 to 25 minutes or until the liquid is reduced to 1-1/2 cups (350 ml).
- Strain the reduced stock into a 1 quart (950 ml) saucepan, pressing as much juice as possible from the vegetables, and add the Madeira.
- In a separate bowl, mix together the flour and butter.
- Over low heat, stir this mixture into the Madeira stock, add salt and pepper, and continue stirring until thickened.
- Pour over chicken breasts and serve.
- You can use this sauce over the chicken in pastry or for simplification, use it over seasoned and sauteed or broiled chicken!
Always make the pastry by hand. A cuisineart turns it into something akin to wallpaper paste!
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