Chicken Paillard & Mushrooms EnCroute

Name: Chicken Paillard & Mushrooms EnCroute
Prep time: 50 min
Cook time: 40 min
Total time: 1 h 30 min
Yield: 4
Cuisine: French
Ingredients: 4 boneless skinless chicken breasts; 2 sheets puff pastry; 3 c black trumpet mushrooms, cleaned, dried and halved; 1 Tbsp butter; 1 tsp all purpose flour; 1 1/2 tsp salt, divided; 2 Tbsp whole milk; 1 egg; 1 Tbsp water

By Brenda Washnock
@brendasweetandsavory

Feel free to use mushrooms available at your market, black trumpet won't always be available. The finished chicken paillard en croute is served with a whole grain mustard sauce, the recipe is at the end of the directions. This is served on mashed potatoes so make your favorite mash for a lovely dish.

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Serves:

Prep:

50 Min

Cook:

40 Min

Method:

Bake

Ingredients

4

boneless skinless chicken breasts
2

sheets puff pastry
3 c

black trumpet mushrooms, cleaned, dried and halved
1 Tbsp

butter
1 tsp

all purpose flour
1 1/2 tsp

salt, divided
2 Tbsp

whole milk
1

egg
1 Tbsp

water
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How to Make Chicken Paillard & Mushrooms EnCroute

Step-by-Step

Heat oven to 350 and prepare baking sheet with parchment.
Heat a skillet to medium and melt 1 tablespoon butter, add 2 teaspoons flour and heat until bubbly. Add 2 tablespoons milk, cook and stir until the consistency of buttermilk. Add a little more milk if needed. Add the mushrooms, 1/2 teaspoon salt and cook for just a minute, tossing them in the pan tom combine with the liquid, set aside.
Between sheets of plastic wrap flatten chicken breasts with a mallet to about 3/4 inch thickness and salt with remaining teaspoon of salt.
Lay out the sheets of puff pastry on a lightly floured board, roll both to almost half of their original thickness. Divide each into 2, leaving you with 4 pastry.
In a small bowl thoroughly combine the egg and tablespoon of water for egg wash.
On the 4 sections of pastry place 1/4 of the mushroom mixture in the center of each. Lay a chicken breast on top of that and bring the edges around to meet on the top and squeeze tightly sealing with water to help with the seal. Place seam side down on the prepared baking sheet, brush the top of each one with the egg wash. Bake for 35-40 minutes or until golden brown.
The recipe for the mustard sauce that I use as an accompaniment to this is 2 tablespoons butter, 3 teaspoons all-purpose flour, 1/2 teaspoon salt, 2/3 cup milk and 5 teaspoons whole grain Dijon mustard.
In a heavy saucepan over medium heat melt 2 tablespoons butter, add 3 teaspoons flour, 1/2 teaspoon salt stirring constantly until mixture is smooth and bubbly. Stir in 1/2 cup milk and bring to a boil for 2-3 minutes. Add more milk to your desired texture. Stir in mustard and heat through.