Razorback Carry-Out Chicken
| Yield: | 8 Servings |
| Categories: | Poultry |
| 4 | tb | Butter |
| 4 | Shallots; finely chopped | |
| DIVIDER | --or- | |
| 1 | sm | Onion; finely chopped |
| 1 1/2 | lb | Mushrooms |
| Salt and freshly ground black pepper; to taste | ||
| 4 | Whole chicken breasts; boned | |
| 8 | sl | Truffle or mushrooms |
| All-purpose flour for dredging | ||
| Oil or additional butter; to saute | ||
| 2 | -(up to) | |
| 3 | Boxes frozen puff pastry | |
| 2 | -(up to) | |
| 3 | Eggs; mixed with a fork | |
| SAUCE SUPREME | ||
| 3 | tb | Chopped shallots |
| 2 | tb | Butter |
| 1/2 | c | White wine |
| 1 1/2 | c | Sauce bechand |
| Salt and freshly ground black pepper to taste | ||
| 1/2 | c | Heavy cream |
| LIASON, IF NECESSARY | ||
| 2 | Egg yolks plus | |
| 1/2 | c | Heavy cream |
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