YaYa’s Chicken in Puff Pastry
Ingredients
- 2 T. butter
- 4 boneless skinless chicken breasts
- 4 oz. fresh mushrooms thinly sliced
- 2 T. grated onion
- 1 can cream of chicken or cream of mushroom soup
- 3 T. dry white wine
- Salt and pepper
- 1 pkg puff pastry
- 2 –3 slices cooked ham
- 1 beaten egg
- 1/4 cup whipping cream
Instructions
- Melt butter and fry chicken for 5 minutes on each side. Remove and drain on paper towels and season lightly.
- In the same pan, lightly fry mushrooms and onions. Stir in soup and 2 T. wine. Blend well and season lightly, then cool.
- Preheat oven to 425 degrees. Roll pastry into 10 x 16 inch pieces. Cut into 4 equal pieces.
- Place a piece of ham in the center, spread with a little sauce, top with chicken breast and more sauce. Dampen pastry edges and fold over.
- Transfer to a baking tray. Brush with beaten egg, bake for 25 minutes.
- Add cream and 1 T. wine to the remaining sauce and heat. Serve over the chicken packets.
Yaya’s Tips for Success
- Let the sauce mixture cool down before assembling the pastry packets so it doesn’t make the dough too soft or soggy.
- Be generous with the egg wash—this gives that beautiful, glossy golden finish.
- If your chicken breasts are especially large, you might want to slice them in half lengthwise so the pastry wraps more easily.
- And make sure that puff pastry is thawed but still cold so it handles well when rolling and sealing.
Yaya’s Customization Ideas
- You can easily swap the ham for prosciutto or even a thin layer of spinach for something a bit different.
- If you’re not a fan of mushrooms, try finely chopped broccoli or sun-dried tomatoes.
- And for a richer flavor, use cream of mushroom soup and toss in a pinch of thyme or garlic powder to the sauce.
Yaya’s Original Recipe Card
