CHICKEN WELLINGTON WITH MADEIRA SAUCE RECIPE

Chicken Wellington with Madeira sauce Recipe image

Provided by Cookie9

Number Of Ingredients 18

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4 skinless boneless chicken breast half
8 oz fresh spinach, stems trimmed
2 Tbs. butter
1/3 Cup chopped shallots
3 garlic cloves chopped
6 oz fresh shitake mushrooms, stemmed, sliced
6 oz button mushrroms, sliced
3/4 cup dry red wine
1 teas. dried tarragon
1 pkg. frozen puff pastry, 2 sheets, thawed.
1 egg beat to blend (for glaze)
Madeira sauce
2 Tbs. butter
3 shallots minced
2 Tbs. flour
1 cup chicken broth
1 cup beef broth
1/2 Cup + 1 Tbs. Madeira

Steps:

Preheat broiler. Arrange chicken breast halves on baking sheet. Season with salt, pepper. Broil until almost cooked through, about 4 inutes per side. Chill until cool about 30 min. Set oven temp at 375. Saute spinach in large nonstick skillet over medium heat, just until wilted, about 3 min. transfer to bowl. Melt butter in same skillet over med. heat. Add shallots and garlic, saute til tender 3 min. Add all mushrooms, saute til soften, about 2 min add wine and terragon, simmer til all liquid evaporates, 7 min. remove from heat, season with salt, pepper, cool. Oil heavy large baking sheet, roll out pastry sheets to 12 ' squares, cut each in half crosswise, creating 4 12X 6 rectangles. Place one chicken breast crossways at short end of each rectangle. Place spinach on top chicken top each with 1/4 of mushroom mixture, fold along sides of pastry, roll up jell roll style, pinching edges of pastry to seal, brush egg glaze over pinched edges. Place pastries seam side down on prepared baking sheet. brush with glaze. Bake to golden brown, 25 min. Transfer to plate. Maderia Sauce Melt 2 Tbs. butter in sauce pan, medium high heat. Add minced shallots, saute til golden, add 2 Tbs flour, stir until golden, 3 min. Add broth, 1/2 C madeira, boil til reduced to sauce- 15 min. Strain into small sauce pan, add remaining1 Tbs. Madeira to pan. Season with salt , pepper. drizzle over chicken pouches.