From townerf@cyberlink.bc.ca Thu Feb 25 17:23:26 1999 Date: 25 Feb 1999 05:24:08 -0700 From: Fred Towner Newsgroups: rec.food.recipes Subject: Chicken Wellington Followup-To: rec.food.cooking >From: rlavigne@erols.com >I am looking for a recipe for Chicken Wellington. I need a recipe using >boneless, skinless chicken breasts which are encased in puff pastry. MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Chicken Wellington Categories: Chicken, Entree Yield: 6 servings 6 Chicken breasts, split, -skinned & boned 3 cup Water 1 1/2 cup Dry white wine 1 Medium carrot, thinly sliced 2 1/2 tsp Fresh tarragon, chopped OR -3/4 tsp Dried tarragon 12 Whole peppercorns, black 3 Whole allspice 1 Sprig Fresh thyme OR -1/4 tsp Dried thyme 3 Sprigs fresh parsley 1/2 tsp Salt MMMMM--------------------FRESH MUSHROOM PATE------------------------- 1 Shallot, finely minced 1 lb Mushrooms, finely chopped 4 Tbsp Lightly salted butter,melted 1/2 tsp Fresh lemon juice 1/2 cup Pignoli nuts, toasted and -chopped 2 1/2 tsp Cognac or brandy 1/3 cup Fresh parsley, chopped MMMMM-----------------------PASTRY SHELLS---------------------------- 2 ea 10oz, Frozen Pastry Shells Combine all ingredients except the chicken, in a large heavy saucepan. Simmer, covered for 20 minutes. Poach chicken in liquid for 10 minutes. Remove chicken-cool, cover and chill. Strain broth, and reduce to 1 1/2 cups over medium heat. Fresh Mushroom Pate: Saute shallots & mushrooms in 2 Tbsp butter until all liquid is absorbed (about 15 min) and chill. When cold, add lemon juice, pignolis, cognac, parsley & remaining butter and blend well. Hold for assembly. Pastry: PREHEAT oven to 425 degrees Thaw pastry shells, Ror each piece of chicken, roll out a thawed shell on a floured surface to make an 8" circle. On each 8" circle, spoon 1 Tbsp Mushroom pate, and set chicken on top. Enclose in pastry. Bake Wellingtons uncovered on lowest rack of oven for 10 minutes. Move rack to highest rack in oven for another 10 minutes longer, or until golden. Serve with Cognac sauce. makes 6 servings source: c.o.o.k.s. price chopper markets Typos by TPM 1/96 From : Tom Malatino MMMMM -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.