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1
Preheat over to 425 degrees (225 C.).
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2
Cut a pocket in the side of each chicken breast and fill it with 1 to t 1/2 tsp (2 ml) bate.
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3
Saute the breasts in the 3 tbsp (45 ml) butter for about 3 minutes on each side or until they are golden brown.
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4
Set aside.
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5
To make the pastry, mix the cream cheese, butter, and flour, and roll pastry out into a rectangle approximately 18 by 12 inches.
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6
Cut it into 6 pieces approximately 6 inches square.
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7
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.
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8
Brush the top with the egg-water glaze.
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9
Prick each chicken breast with a fork and bake, uncovered, for 30 to 35 minutes on an ungreased cookie sheet.
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10
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.
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11
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).
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12
Strain the reduced stock into a 1 quart (950 ml) saucepan, pressing as much juice as possible from the vegetables, and add the Madeira.
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13
In a separate bowl, mix together the flour and butter.
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14
Over low heat, stir this mixture into the Madeira stock, add salt and pepper, and continue stirring until thickened.
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15
Pour over chicken breasts and serve.
