Summary

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

1. Clean and chop the mushrooms. Finely chop the parsley, onion and garlic as well.
2. 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.
3. Stir in the cream and parsley and reduce, then let cool.
4. 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.
5. 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.
6. Bake in the oven at 200 degrees for 25-30 minutes, then serve.
7. I have homemade creamed spinach made from fresh spinach, and other vegetables go very well with it.