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Chicken & Mushrooms with Supreme Sauce
Submitted by DaisyAir
You may vary this by using shrimp..lobster..etc
2 tablespoons butter
1/2 cup finely chopped onions
salt and pepper to taste
4 cups of thinly sliced mushrooms
2 teaspoons chopped garlic
4 skinless, boneless chicken breasts (6 ounces
4 rounds of puff pastry about 8 inches in diameter
1 egg beaten
1 recipe for supreme sauce (follows this recipe)
garnish with parsley
preheat the over 375 degrees
In a sautee pan over medium heat, melt butter. Add the
onions, season with salt and pepper, sautee about 2 or 3 minutes. Add the
mushrooms and garlic. Sautee another 4 minutes or so. Remove from heat and
cool.
Season both sides of chicken breasts with salt and pepper.
Place each chicken breast on one half of the pastry round. Spoon 1/2 cup of
the mushroom mixture on top of each chicken breast. Fold the other half of the
pastry round over the chicken. Forming a half moon shape. Pinch the ends
tightly to seal. Place the chicken on a parchment lined baking sheet. Brush
each pastry with egg wash and place in the oven. Bake 18 to 20 minutes or
until golden brown. Remove from oven. Place the supreme sauce in the
center of each plate. Place pastry on top of the sauce and garnish.
Supreme Sauce
5 tablespoons of butter
3 tablespoons flour
2 cups of chicken stock
salt and pepper to taste (try white pepper, it
is a little hotter)
1/2 cup of heavy cream ....( i use half and half if heavy
isn't on hand)
In a saucepan, medium heat, melt 3 tablespoons of the
butter. Stir in the flour, cook about 2 minutes, Whisk in the Stock, 1/2 cup
at a time, until smooth. Season with salt and pepper. Bring to a boil and
reduce to low heat, simmer about 15 minutes. Whisk in the cream and cook 2
more minutes. Season to taste. Remove from heat and add remaining butter.