Recipe By: Margo Oliver, Cooking for Today, 1982, p. 127
1 cup soft butter or margarine
1 pkg cream cheese (250 gram) at room temp
1 3/4 cups all purpose flour sifted
1/2 tsp salt
8 chicken breast halves, boneless, skinless
salt and pepper
1/2 lb raw shrimp in shells
1 cup dry white wine
3 Tbsp butter or margarine
3 green onions finely chopped
8 large mushrooms finely chopped
3 Tbsp. flour
12 tsp. salt
1/8 tsp. black pepper
1 pinch dried leaf tarragon
1/4 cup parsley finely chopped
1/4 cup butter or margarine
1 egg yolk
1 tsp. water
1/2 cup light cream
Cream 1 cup butter and cheese together well. Add flour and 12 tsp. salt and mix with a fork until blended. Gather into a ball, wrap in waxed paper and chill. Place chicken pieces between wax paper and pound with a rolling pin to make thinner and larger. Lay out chicken pieces, skinned side down and sprinkle with salt and pepper.
Wash shrimp and put in small saucepan. Add wine, bring to a boil, turn down heat and simmer 5 mins. Strain, setting wine aside for sauce. Shell, devein and chop shrimp. Heat 3 Tbsp. butter or margarine in a medium saucepan over high heat. Add onions and mushrooms and stir 3 minutes. Reduce heat to moderate and stir in flour, 1/2 tsp. salt, 1/ 8 tsp. pepper and tarragon. Stir to blend. Remove from heat and stir in reserved wine.
Return to heat and stir until thickened and smooth. Stir in parsley and remove from heat. Add 2 Tbsp. of mixture to shrimp, blending well.
Divide shrimp mixture evenly among chicken pieces (a heaping Tbsp. each) placing it toward one end. Fold other end over stuffing and press around edges to seal meat to itself.
Heat 1/4 cup butter in large skillet and add chicken pieces. Cook until lightly browned, about 2 minutes a side. Cool.
Heat oven to 425 deg. F. Have ready a large cookie sheet.
Divide cream pastry into 8 equal pieces and roll each piece into a thin oval large enough to wrap around a piece of chicken to make a turnover. After wrapping each, crimp pastry edges to seal and put on cookie sheet. Beat egg yolk and water with a fork and brush over each turnover (not on edges). Prick tops. Bake until well browned, about 15 - 20 mins.
Heat remainder ot onion-mushroom mixture and stir in cream. Serve chicken hot, topped with this sauce. Serves 8.
posted by Lynne in Vancouver - May 31/97
1 cup soft butter or margarine
1 pkg cream cheese (250 gram) at room temp
1 3/4 cups all purpose flour sifted
1/2 tsp salt
8 chicken breast halves, boneless, skinless
salt and pepper
1/2 lb raw shrimp in shells
1 cup dry white wine
3 Tbsp butter or margarine
3 green onions finely chopped
8 large mushrooms finely chopped
3 Tbsp. flour
12 tsp. salt
1/8 tsp. black pepper
1 pinch dried leaf tarragon
1/4 cup parsley finely chopped
1/4 cup butter or margarine
1 egg yolk
1 tsp. water
1/2 cup light cream
Cream 1 cup butter and cheese together well. Add flour and 12 tsp. salt and mix with a fork until blended. Gather into a ball, wrap in waxed paper and chill. Place chicken pieces between wax paper and pound with a rolling pin to make thinner and larger. Lay out chicken pieces, skinned side down and sprinkle with salt and pepper.
Wash shrimp and put in small saucepan. Add wine, bring to a boil, turn down heat and simmer 5 mins. Strain, setting wine aside for sauce. Shell, devein and chop shrimp. Heat 3 Tbsp. butter or margarine in a medium saucepan over high heat. Add onions and mushrooms and stir 3 minutes. Reduce heat to moderate and stir in flour, 1/2 tsp. salt, 1/ 8 tsp. pepper and tarragon. Stir to blend. Remove from heat and stir in reserved wine.
Return to heat and stir until thickened and smooth. Stir in parsley and remove from heat. Add 2 Tbsp. of mixture to shrimp, blending well.
Divide shrimp mixture evenly among chicken pieces (a heaping Tbsp. each) placing it toward one end. Fold other end over stuffing and press around edges to seal meat to itself.
Heat 1/4 cup butter in large skillet and add chicken pieces. Cook until lightly browned, about 2 minutes a side. Cool.
Heat oven to 425 deg. F. Have ready a large cookie sheet.
Divide cream pastry into 8 equal pieces and roll each piece into a thin oval large enough to wrap around a piece of chicken to make a turnover. After wrapping each, crimp pastry edges to seal and put on cookie sheet. Beat egg yolk and water with a fork and brush over each turnover (not on edges). Prick tops. Bake until well browned, about 15 - 20 mins.
Heat remainder ot onion-mushroom mixture and stir in cream. Serve chicken hot, topped with this sauce. Serves 8.
posted by Lynne in Vancouver - May 31/97
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