Chicken In Puff Pastry With Madeira Sauce - cooking recipe

Ingredients

4 boneless skinless chicken breast halves
8 ounces fresh spinach, stems removed,rinsed,drained
2 tablespoons butter
1/3 cup chopped shallot
6 ounces fresh shiitake mushrooms
6 ounces button mushrooms
3/4 cup dry red wine
1 teaspoon dried tarragon
1 (17 1/4 ounce) package puff pastry sheets, thawed
1 egg, beaten
Madeira Sauce
2 tablespoons butter
3 shallots, minced
2 tablespoons flour
1 cup reduced-sodium chicken broth
1 cup beef broth
1/2 cup madeira wine, plus
1 tablespoon madeira wine

Preparation

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.