Chicken And Mushrooms Pastry Pockets With Mustard Sauce - cooking recipe

Ingredients

7 oz mushrooms, diced
2 cloves garlic, peeled and finely chopped
6 stems flat leaf parsley, leaves removed and cut into strips
3 tbsp oil
1 sheet frozen puff pastry, thawed overnight in the refrigerator
4 None boneless, skinless chicken breasts (about 1/3 lb each)
1 None medium egg yolk, beaten with 1 tbsp water
2 None shallots, peeled and cut into thin rings
1 cup dry white wine
2 tbsp grainy mustard
2/3 cup heavy cream
1 pinch sugar (optional)
2-3 tbsp olive oil
1/3 lb (5 oz) cherry tomatoes

Preparation

Heat 2 tablespoons of oil in a pan and saute the mushrooms for about 5 mins. Season, add the garlic and two thirds of the chopped parsley and saute for 2 mins. Remove the mixture from the pan and let cool.
Remove the puff pastry from the fridge about 10 mins before use. Meanwhile, prepare the chicken breasts by making a horizontal cut along the length in order to create a pocket. Spoon the mushroom mixture into the pockets and season.
Roll out the puff pastry on a floured surface and cut into 4 equal rectangles, about 5 x 9 inches each. Place a stuffed chicken breast in the middle of each one, and wrap the pastry around it. Lay the breasts seam side down on a baking sheet lined with parchment, then brush the pastry parcels with the beaten egg. Bake in a preheated oven at 400\u00b0F for 25-30 mins until the parcels are golden brown.
To make the mustard sauce, heat 1 tbsp oil in a pan and saute the sliced shallots for about 3 mins. Add the white wine and simmer until the liquid reduces to half the volume. Add the mustard and cream and cook for a further 3-4 mins. Season with salt and pepper and sugar (if using). In a separate pan, heat the olive oil and saute the tomatoes for 5-7 mins. Remove the chicken parcels from the oven and serve with the tomatoes, mustard sauce and sprinkle with the rest of the parsley.