Easy and Elegant Chicken and Mushroom Pastry with Old Style Mustard Gravy
Posted in: Main Dishes, Holidays Tagged: Chicken, Holiday, puff pastry, pastry, gravy, HolidayRecipeContest, Maille Mustard, Chicken and Mushroom Pastry, Mushroom
This chicken and mushroom pastry is a lovely dish that’s sure to impress with a couple of short cuts that your guests will never suspect! There are opportunities to substitute ingredients that may be more readily available in your area, such as the mushrooms and micro greens. You could easily substitute any of the Maille Mustards, I’m just a sap for the Old Style types.
Ingredients
- 6 Tablespoons butter, divided
- 4 teaspoons all-purpose flour
- 2/3 cup and 2 Tablespoons whole milk
- 3 cups black trumpet mushrooms, sliced
- 1-1/2 teaspoons salt, divided
- 4 boneless skinless chicken breasts
- 2 sheets puff pastry
- 5 teaspoons Maille Old Style whole grain Dijon mustard
- 3 cups prepared mashed potatoes
- 2 cups micro greens
Instructions
- Heat oven to 350 degrees and prepare a baking sheet with parchment.
- Heat a skillet to medium and melt 1 Tablespoon butter. Add 1 teaspoon flour and heat until bubbly, now add 2 Tablespoons milk and cook and stir until the consistency of a nice buttermilk, add a little more milk if needed.
- Add the sliced mushrooms, 1/2 teaspoon salt and cook for about 3 minutes and set aside.
- Between sheets of plastic wrap flatten chicken breasts with a mallet to about 1 inch thickness.
- Lay out the sheets of puff pastry on a lightly floured board, roll both to almost half of their current thickness. Brush one with 2 Tablespoon melted butter and lay the other pastry on top of that one. With a knife divide into 4 equal squares.
- On each section of pastry place ¼ of the mushroom mixture into the center, 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 it seal.
- Place seam sides down on the prepared baking sheet and bake in the oven for 35-40 minutes until golden brown. In the last 5 minutes of cooking brush the top of the pastries with melted butter. Remove and let rest for 10 minutes.
- To make the mustard gravy in a heavy saucepan over medium heat, melt 2 Tablespoons butter. Add 3 teaspoons flour and 1/2 teaspoon salt stirring constantly until mixture is smooth and bubbly.
- Stir in 1/2 cup milk and bring to a boil for about 2 minutes. Add a bit more milk to your desired texture. Stir in Maille Old Style mustard until heated through.
- To plate serve with mashed potatoes below the sliced pastries, top with the Maille mustard gravy and some micro greens.
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