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Chicken with mushroom sauce

Name: Chicken with mushroom sauce
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Ingredients: 4 (200g each) chicken breasts; 4 (25 x 25cm) puff pastry sheets; 1 egg, lightly beaten; 150ml white wine; 150ml chicken stock; 50ml brandy; 2 thyme sprigs; 1 bay leaf; 500g Swiss brown mushrooms, sliced; 300ml thickened cream; 2 teaspoons cornflour; 1 tablespoon unsalted butter; 1 tablespoon chopped fresh chives

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Pastry enclosed chicken tastes fantastic with creamy mushroom sauce drizzled over the top.

4 (200g each) chicken breasts
4 (25 x 25cm) puff pastry sheets
1 egg, lightly beaten
150ml white wine
150ml chicken stock
50ml brandy
2 thyme sprigs
1 bay leaf
500g Swiss brown mushrooms, sliced
300ml thickened cream
2 teaspoons cornflour
1 tablespoon unsalted butter
1 tablespoon chopped fresh chives

Method

1.

Season the chicken with salt and pepper. Cut each pastry sheet into 2cm strips. Wrap the strips around each chicken breast, overlapping to completely cover chicken, then brush all over with egg. Place on a greased baking sheet and refrigerate for 10 minutes.
2.

Preheat the oven to 200°C. Bake the chicken for 30 minutes until golden.
3.

Meanwhile, to make the sauce, place the wine, stock, brandy and herbs in a saucepan over high heat and cook until reduced by half. Add the mushrooms and cream, then reduce heat to low and cook, stirring, for 2-3 minutes.
4.

Combine the cornflour and 2 tablespoons cold water in a small bowl, then add to the sauce. Continue to cook for 1 minute until slightly thickened. Stir in the butter and chives.
5.

Serve the chicken drizzled with the sauce.