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Chicken with mushroom sauce
Chicken with mushroom sauce
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Savory chicken pastry with rich mushroom sauce.
Ingredients:
  • 4 (200g each) chicken breasts
  • 4 (25 x 25cm) puff pastry sheets
  • 1 egg, lightly beaten
  • 150ml white wine
  • 150ml chicken style liquid stock
  • 50ml brandy
  • 2 thyme sprigs
  • 1 bay leaf
  • 500g Swiss brown mushrooms, sliced
  • 300ml thickened cream
  • 5.00 gm cornflour
  • 20.00 gm unsalted butter
  • 20.00 ml chopped fresh chives
Instructions:
  • Season the chicken generously with salt and pepper. Cut each pastry sheet into 2cm strips. Wrap the strips snugly around each chicken breast, ensuring full coverage, then glaze all over with beaten egg. Transfer the parcels onto a greased baking sheet and chill in the refrigerator for 10 minutes.
  • Preheat the oven to 200°C and bake the chicken until golden, about 30 minutes.
  • For the sauce, combine wine, stock, brandy, and herbs in a saucepan over high heat. Simmer until reduced by half. Stir in mushrooms and cream, then cook on low heat for 2-3 minutes, stirring constantly.
  • In a small bowl, mix the cornflour and 2 tablespoons cold water, then stir into the sauce. Cook for 1 minute until slightly thickened. Finally, add the butter and chives, and stir well.
  • Drizzle the sauce over the chicken before serving.

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