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1
Preheat broiler.
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2
Place chicken breasts on baking sheet and season with salt and pepper.
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3
Broil until almost cooked through, about 4 minutes per side.
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4
Chill until cool, about 30 minutes.
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5
Preheat oven to 375^F.
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6
In a large nonstick saucepan, saute spinach over medium heat until just wilted, about 3 minutes.
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7
Transfer to a bowl.
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8
In the same skillet, melt butter over medium high heat and add shallots.
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9
Saute until tender, about 3 minutes.
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10
Add all of the mushrooms and saute until beginning to soften, about 2 minutes.
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11
Add wine and tarragon and simmer until almost all of the liquid has evaporated, about 7 minutes.
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12
Season and cool.
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13
Oil a large heavy baking sheet.
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14
Roll out each sheet of puff pastry to 12 inch squares.
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15
Cut each square in half crosswise to form four 12x6 inch rectangles.
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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.
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17
Spoon the spinach on top of chicken.
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18
Spoon mushroom mixture on top of spinach.
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19
Fold long sides of rectangle over chicken and roll up jellyroll style.
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20
Pinch edges to seal.
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21
Brush pinched edges with beaten egg.
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22
Place pastries seam side down on prepared baking sheet.
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23
Brush with beaten egg.
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24
Bake until golden brown, about 25 minutes.
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25
Place on plates and spoon sauce over.
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26
For the Madeira Sauce: In a medium saucepan, melt butter over medium high heat.
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27
Add minced shallots and saute until golden, about 3 minutes.
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28
Add both broths and the 1/2 cup Madeira.
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29
Boil until reduced to sauce consistency, about 15 minutes.
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30
Strain into small saucepan and add additional tablespoon of Madeira.
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31
Season.
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32
The sauce can be prepared well in advance and kept covered in the refrigerator.
