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1
Preheat oven to 350 degrees F.
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2
Stuffing: Saute chanterelles, leeks, and onions until transparent.
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3
Add wine and let boil and reduce until almost dry.
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4
Add heavy cream and reduce until thick.
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5
Season with salt and pepper.
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6
Let cool completely.
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7
Make a slit on side of breast and using the back of a wooden spoon, open the slit into a pocket.
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8
Stuff it with the mushroom mixture.
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9
In a hot, ovenproof skillet, saute chicken in butter.
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10
Turn when slightly brown and place in oven and bake for 5 minutes.
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11
Remove from oven, pour off excess grease, and set breasts aside to rest.
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12
Place pan on stove, add the leeks, onion, and fennel.
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13
Let cook until translucent.
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14
Add the garlic and Herbes de Provence and stir until aromatic.
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15
Deglaze with the Chablis and season with salt and pepper.
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16
Let simmer for 5 minutes.
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17
Remove from heat and let cool.
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18
Roll out the puff pastry dough and halve width-wise into two short rectangles.
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19
Place a chicken breast in the bottom half of the dough.
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20
Top with half the fennel sauce.
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21
Fold the long part of the dough over the chicken and press the edges to seal with a fork.
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22
Brush with egg white wash. Poke a design in the top of the crust with a knife.
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23
Bake for 15 minutes.
