Chicken In Puff Pastry With Madeira Sauce

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves
• 8 ounces fresh spinach, stems removed,rinsed,drained
• 2 tablespoons butter
• 1/3 cup chopped shallot
• 6 ounces fresh shiitake mushrooms
• 6 ounces button mushrooms
• 3/4 cup dry red wine
• 1 teaspoon dried tarragon
• 1 (17 1/4 ounce) package puff pastry sheets, thawed
• 1 egg, beaten
• 2 tablespoons butter
• 3 shallots, minced
• 2 tablespoons flour
• 1 cup reduced-sodium chicken broth
• 1 cup beef broth
• 1/2 cup madeira wine, plus
• 1 tablespoon madeira wine

Recipe

• 1 preheat broiler.
• 2 place chicken breasts on baking sheet and season with salt and pepper.
• 3 broil until almost cooked through, about 4 minutes per side.
• 4 chill until cool, about 30 minutes.
• 5 preheat oven to 375^f.
• 6 in a large nonstick saucepan, saute spinach over medium heat until just wilted, about 3 minutes.
• 7 transfer to a bowl.
• 8 in the same skillet, melt butter over medium high heat and add shallots.
• 9 saute until tender, about 3 minutes.
• 10 add all of the mushrooms and saute until beginning to soften, about 2 minutes.
• 11 add wine and tarragon and simmer until almost all of the liquid has evaporated, about 7 minutes.
• 12 season and cool.
• 13 oil a large heavy baking sheet.
• 14 roll out each sheet of puff pastry to 12 inch squares.
• 15 cut each square in half crosswise to form four 12x6 inch rectangles.
• 16 (if the chicken breasts are large, either cut to fit the pastry or roll out the pastry into larger squares.) place chicken breasts crosswise at the short end of the rectangle.
• 17 spoon the spinach on top of chicken.
• 18 spoon mushroom mixture on top of spinach.
• 19 fold long sides of rectangle over chicken and roll up jellyroll style.
• 20 pinch edges to seal.
• 21 brush pinched edges with beaten egg.
• 22 place pastries seam side down on prepared baking sheet.
• 23 brush with beaten egg.
• 24 bake until golden brown, about 25 minutes.
• 25 place on plates and spoon sauce over.
• 26 for the madeira sauce: in a medium saucepan, melt butter over medium high heat.
• 27 add minced shallots and saute until golden, about 3 minutes.
• 28 add both broths and the 1/2 cup madeira.
• 29 boil until reduced to sauce consistency, about 15 minutes.
• 30 strain into small saucepan and add additional tablespoon of madeira.
• 31 season.
• 32 the sauce can be prepared well in advance and kept covered in the refrigerator.