Chicken And Mushrooms Pastry Pockets With Mustard Sauce Recipe

Name: Chicken And Mushrooms Pastry Pockets With Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 oz mushrooms, diced; 2 cloves garlic, peeled and finely chopped; 6 stems flat leaf parsley, leaves removed and cut into strips; 3 tbsp oil; 1 sheet frozen puff pastry, thawed overnight in the refrigerator; 4 None boneless, skinless chicken breasts (about 1/3 lb each); 1 None medium egg yolk, beaten with 1 tbsp water; 2 None shallots, peeled and cut into thin rings; 1 cup dry white wine; 2 tbsp grainy mustard; 2/3 cup heavy cream; 1 pinch sugar (optional); 2-3 tbsp olive oil; 1/3 lb (5 oz) cherry tomatoes

Servings: persons

7 oz mushrooms, diced
2 cloves garlic, peeled and finely chopped
6 stems flat leaf parsley, leaves removed and cut into strips
3 tbsp oil
1 sheet frozen puff pastry, thawed overnight in the refrigerator
4 None boneless, skinless chicken breasts (about 1/3 lb each)
1 None medium egg yolk, beaten with 1 tbsp water
2 None shallots, peeled and cut into thin rings
1 cup dry white wine
2 tbsp grainy mustard
2/3 cup heavy cream
1 pinch sugar (optional)
2-3 tbsp olive oil
1/3 lb (5 oz) cherry tomatoes

1
Heat 2 tablespoons of oil in a pan and saute the mushrooms for about 5 mins. Season, add the garlic and two thirds of the chopped parsley and saute for 2 mins. Remove the mixture from the pan and let cool.
2
Remove the puff pastry from the fridge about 10 mins before use. Meanwhile, prepare the chicken breasts by making a horizontal cut along the length in order to create a pocket. Spoon the mushroom mixture into the pockets and season.
3
Roll out the puff pastry on a floured surface and cut into 4 equal rectangles, about 5 x 9 inches each. Place a stuffed chicken breast in the middle of each one, and wrap the pastry around it. Lay the breasts seam side down on a baking sheet lined with parchment, then brush the pastry parcels with the beaten egg. Bake in a preheated oven at 400u00b0F for 25-30 mins until the parcels are golden brown.
4
To make the mustard sauce, heat 1 tbsp oil in a pan and saute the sliced shallots for about 3 mins. Add the white wine and simmer until the liquid reduces to half the volume. Add the mustard and cream and cook for a further 3-4 mins. Season with salt and pepper and sugar (if using). In a separate pan, heat the olive oil and saute the tomatoes for 5-7 mins. Remove the chicken parcels from the oven and serve with the tomatoes, mustard sauce and sprinkle with the rest of the parsley.

1055

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 7 oz mushrooms, diced, 2 cloves garlic, peeled and finely chopped, 6 stems flat leaf parsley, leaves removed and cut into strips, 3 tbsp oil, and more.

Yes, Chicken And Mushrooms Pastry Pockets With Mustard Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chicken And Mushrooms Pastry Pockets With Mustard Sauce

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