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Chicken & Mushroom Pastry with a Sauce Supreme Recipe

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This recipe for Chicken & Mushroom Pastry with a Sauce Supreme, by , is from Henderson Plant Cookbook - Kennametal, Inc., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Chef Roberto (Robert McGhee)
Category:
Category:
Ingredients:  
Ingredients:  
4 tbsp. butter
1 tbsp. extra virgin olive oil
3/4 c. flour
1/2 c. finely chopped onions
salt
freshly ground black pepper
4 c. thinly sliced mushrooms
2 tsp. chopped garlic
4 skinless and boneless chicken breasts (about 6 oz. each)
4 ready made refrigerated pastry pie crusts
1 egg beaten
1 tbsp. finely chopped fresh parsley leaves
SAUCE SUPREME
2 1/2 tbsp. butter
1 1/2 tbsp. flour
1 c. chicken stock
salt
freshly ground white pepper
1/2 c. heavy cream
Directions:
Directions:
Preheat oven to 375 degrees. In a saute pan, over medium heat, melt 2 tbsp. of the butter. Add the onions, season with salt and pepper, saute for 2-3 minutes until wilted / clear. Add the mushrooms and garlic, season again, and saute for 4 to 6 minutes or until the mushrooms have wilted and released their liquid. Remove from the heat and cool. Season the chicken breasts with salt and pepper, coat outside of breast with the flour and pan saute in 1 tbsp. butter and 2 tbsp. olive oil for approx. 2-3 minutes per side over medium heat. Allow breasts to cool completely. Place each breast on 1/2 of each pastry crust. Fold the other half of the crust over the chicken breast, forming a half-moon shape. Fold the ends of the pastry in 1/2 inch and pinch the ends tightly to seal. Place the pastries on a non-stick baking sheet. Brush each with egg wash and place in oven. Bake for 18 to 20 minutes or until the pastry is golden. Spoon the sauce in the center of each plate, place the pastry on top of the sauce, and garnish with fresh parsley for the perfect presentation.
SAUCE SUPREME
In a saucepan, over medium heat, melt 1 3/4 tbsp. of the butter. Stir in the flour and cook for 2 minutes. Whisk in the stock, 1/2 cup at a time. Season with salt and pepper. Bring the liquid to a boil and reduce the heat to low and cook for 15 minutes. Whisk in the cream and continue to cook for 2 minutes. Season with salt and pepper. Remove from the heat and whisk in the remaining butter.

 

 

 

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