Best 2 Chicken Madeira Pastry Recipes

CHICKEN IN PUFF PASTRY WITH MADEIRA SAUCE

Steps:

• Preheat broiler.
• Place chicken breasts on baking sheet and season with salt and pepper.
• Broil until almost cooked through, about 4 minutes per side.
• Chill until cool, about 30 minutes.
• Preheat oven to 375^F.
• In a large nonstick saucepan, saute spinach over medium heat until just wilted, about 3 minutes.
• Transfer to a bowl.
• In the same skillet, melt butter over medium high heat and add shallots.
• Saute until tender, about 3 minutes.
• Add all of the mushrooms and saute until beginning to soften, about 2 minutes.
• Add wine and tarragon and simmer until almost all of the liquid has evaporated, about 7 minutes.
• Season and cool.
• Oil a large heavy baking sheet.
• Roll out each sheet of puff pastry to 12 inch squares.
• Cut each square in half crosswise to form four 12x6 inch rectangles.
• (If the chicken breasts are large, either cut to fit the pastry or roll out the pastry into larger squares.) Place chicken breasts crosswise at the short end of the rectangle.
• Spoon the spinach on top of chicken.
• Spoon mushroom mixture on top of spinach.
• Fold long sides of rectangle over chicken and roll up jellyroll style.
• Pinch edges to seal.
• Brush pinched edges with beaten egg.
• Place pastries seam side down on prepared baking sheet.
• Brush with beaten egg.
• Bake until golden brown, about 25 minutes.
• Place on plates and spoon sauce over.
• For the Madeira Sauce: In a medium saucepan, melt butter over medium high heat.
• Add minced shallots and saute until golden, about 3 minutes.
• Add both broths and the 1/2 cup Madeira.
• Boil until reduced to sauce consistency, about 15 minutes.
• Strain into small saucepan and add additional tablespoon of Madeira.
• Season.
• The sauce can be prepared well in advance and kept covered in the refrigerator.

CHICKEN MADEIRA PASTRY

Steps:

• Combine the spreadable cheese, milk and mustard in a small saucepan. Cook and stir over low heat for 2-3 minutes or until smooth. Set aside 1/4 cup for serving. Add the peas and pearl onions and chicken to the saucepan; heat through., Roll out pastry on a lightly floured surface into a 15x10-in. rectangle; transfer to an ungreased baking sheet. Spread potatoes lengthwise down the center third of rectangle to within 1-inch of the ends; top with chicken mixture., Cut eight strips on each long side about 3 inches into the center. Bring one strip from each side over filling and pinch ends to seal; repeat. Brush with egg., Bake at 400° for 20-25 minutes or until golden brown. Serve with reserved sauce.