Chicken Breast in Batter with Mushroom Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large chicken breast fillet (s)
- 250 g mushrooms
- 1 clove garlic
- 1 bunch parsley
- 1 tablespoon butter
- 2 tablespoon heavy cream
- 1 tablespoon mustard
- 1 roll (s) puff pastry, flattened into a rectangular shape
- 1 egg yolk
- 1 tablespoon milk
- Salt and pepper
- 1 onion (s)
Print Recipe
Pin Recipe Instructions
- Clean and chop the mushrooms. Finely chop the parsley, onion and garlic as well.
- Heat the butter in a frying pan and sauté the onion and garlic in it. Add the mushrooms, season and continue to cook while stirring until the mushrooms have given off their liquid.
- Stir in the cream and parsley and reduce, then let cool.
- Cut a pocket into each of the chicken breast fillets and fill them with the mixture. Brush with mustard and season with salt and pepper.
- Divide the puff pastry lengthways into four pieces and wrap a piece of pastry around each chicken breast. Mix the egg yolks with milk and brush the dough with it.
- Bake in the oven at 200 degrees for 25-30 minutes, then serve.
- I have homemade creamed spinach made from fresh spinach, and other vegetables go very well with it.
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