Chicken in Puff Pastry Aug 1988
| Yield: | 6 Servings |
| Categories: | Poultry |
| 3 | Whole; boned and skinned chicken breasts | |
| 1 | lb | Puff pastry |
| 1 | Egg yolk ; to glaze | |
| Margarine; soft | ||
| 1/2 | c | Dry white wine |
| 1/2 | Onion chopped | |
| 1/4 | ts | Thyme |
| 3 | tb | Olive oil |
| Salt and pepper; to taste | ||
| STUFFING | ||
| 1/2 | lb | Cooked ham |
| 6 | Dry funghi porcini | |
| 1/4 | ts | Tarragon |
| 1 | Egg white | |
| 4 | tb | Cream |
| Pepper | ||
| 1 | Shallot; chopped | |
| 1 | tb | Butter |
| 1/2 | c | Water |
| 1 | ts | Madeira wine |
| SAUCE | ||
| 1 | tb | Butter |
| 1 | tb | Flour |
| 1/2 | lb | Mushrooms; sliced |
| 1 | Shallot; chopped | |
| 2 | c | Chicken broth |
| 1 | c | Heavy cream |
| 2 | Egg yolks |
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