Razorback carry-out chicken

8 Servings

Ingredients

Quantity Ingredient
4 tablespoons Butter
4 Shallots; finely chopped or-
1 small Onion; finely chopped
1½ pounds Mushrooms
Salt and freshly ground black pepper; to taste
4 Whole chicken breasts; boned
8 slices Truffle or mushrooms
All-purpose flour for dredging
Oil or additional butter; to saute (up to)
3 Boxes frozen puff pastry (up to)
3 Eggs; mixed with a fork
3 tablespoons Chopped shallots
2 tablespoons Butter
½ cup White wine
1½ cup Sauce bechand
Salt and freshly ground black pepper to taste
½ cup Heavy cream
2 Egg yolks plus
½ cup Heavy cream

Directions

SAUCE SUPREME

LIASON, IF NECESSARY

Saute the shallots (or onion) and mushrooms in the 4 tablespoons butter until dry. Season with salt and pepper and let then cool a little.

Cut the chicken breasts in half, then cut a pocket in each breast lengthwise through the center of the breast. Pound the chicken lightly, then season with salt and pepper. Stuff the center pocket with the truffle (or mushroom) slices.

Dust the outside of the chicken with a little flour and saute them in butter or oil until they are just barely cooked. Let them cool.

Roll out 1 package of puff pastry. Cut out 8 circles and place them onto a floured baking sheet. Place a chicken breast on each circle, and brush the edges of each circle with the egg wash. Roll out the rest of the dough and cut out 8 more circles, which should be a little larger than the circle under thc chicken. Place a circle on top of each chicken breast, and press the pastry edges together firmly to form a seal. (You can use a fork to press down the edges.) Paint the top crusts with egg wash.

(The chicken may be prepared up to this point early in the day, and then refrigeratcd until baking time. Just make sure that the chicken is dry befoie enclosing it in thc crust, so that the bottom crust will remain crisp.)

Before serving, bake at 400 degrees until the crust is puffed and brown, about 30 minutes Serve with Sauce Supreme on the side. Serves 8.

Sauce Supreme: Saute the shallots in the butter until soft. Add the wine, then the sauce. Season with salt and pepper, and reduce the sauce a little.

Add the heavy cream, and cook until the volume is reduced by half. (At serving time, you may want to enrich the sauce. Bring it to a boil, add the liason, and serve immediately.) ARKANSAS TODAY, CHANNEL 11, KTHV 09/26/1990

"COOKING WITH DON BINGHAM"

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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