Beef
Chicken Marsala en Croute
I love puff pastry and chicken Marsala, so I decided to combine the two. The result is a very special meal perfect for Sunday dinner or any special occasion. Be sure to keep the puff pastry chilled so it is easier to work with.
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
4
Ingredients
- 3 tablespoons butter
- 1/2 pound sliced baby portobello mushrooms
- 2 shallots, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon all-purpose flour
- 1/4 cup beef broth
- 2/3 cup marsala wine
- 4 boneless skinless chicken breast halves (5 ounces each)
- 1 tablespoon large egg
- 1 tablespoon water
- 1 sheet frozen puff pastry, thawed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- fresh thyme, optional
Directions
- In a large skillet, heat butter over medium-high heat; saute mushrooms and shallots until tender, 3-4 minutes. Add garlic; cook and stir 1 minute longer. Stir in flour until blended. Gradually stir in broth and wine; bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, until slightly thickened, 2-3 minutes, stirring occasionally. Remove to a bowl; cool slightly. Refrigerate, covered, until cold.
- Preheat oven to 425°. Pound chicken breasts with a meat mallet to even thickness. Whisk together egg and water. On a lightly floured surface, roll pastry sheet into a 14-in. square. Cut into four 7-in. squares. Place 1 chicken breast on center of each square. If desired, fold narrow end under to fit pastry square; sprinkle with salt and pepper. Top each with 1 rounded tablespoon mushroom mixture. Lightly brush pastry edges with egg mixture. Fold pastry over filling; press edges with a fork to seal. Place on a rimmed parchment-lined baking sheet.
- Brush tops with egg mixture. Bake until golden brown and a thermometer inserted in chicken reads 165°, 18-23 minutes. Reheat remaining mushroom mixture; serve with pastries. If desired, garnish with thyme.
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