Recipes

Chicken

Chicken Marsala en Croute

Ingredients

• 3 tablespoons butter
• 1/2 pound sliced baby portobello mushrooms
• 2 shallots, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon all-purpose flour
• 1/4 cup beef broth
• 2/3 cup Marsala wine
• 4 boneless skinless chicken breast halves (5 ounces each)
• 1 tablespoon large egg
• 1 tablespoon water
• 1 sheet frozen puff pastry, thawed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Fresh thyme, optional

Description

1. In a large skillet, heat butter over medium-high heat; saute mushrooms and shallots until tender, 3-4 minutes. Add garlic; cook and stir 1 minute longer. Stir in flour until blended. Gradually stir in broth and wine; bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, until slightly thickened, 2-3 minutes, stirring occasionally. Remove to a bowl; cool slightly. Refrigerate, covered, until cold.
2. Preheat oven to 425°. Pound chicken breasts with a meat mallet to even thickness. Whisk together egg and water. On a lightly floured surface, roll pastry sheet into a 14-in. square. Cut into four 7-in. squares. Place 1 chicken breast on center of each square. If desired, fold narrow end under to fit pastry square; sprinkle with salt and pepper. Top each with 1 rounded tablespoon mushroom mixture. Lightly brush pastry edges with egg mixture. Fold pastry over filling; press edges with a fork to seal. Place on a rimmed parchment-lined baking sheet.
3. Brush tops with egg mixture. Bake until golden brown and a thermometer inserted in chicken reads 165°, 18-23 minutes. Reheat remaining mushroom mixture; serve with pastries. If desired, garnish with thyme.