Preparation Time:20 minutes
Cooking Time:45 minutes
Level of Difficulty:Easy
Servings:4

Ingredients

• For the base:
• 170g/6oz mushrooms, any combination
• Olive oil
• 1 or 2 cloves of garlic, peeled and finely chopped
• Sea salt and freshly ground black pepper
• 1 handful of fresh flat-leaf parsley, chopped
• 4 x 200g/7oz skinless chicken breasts
• 1 x 500g/1lb 2oz pack of puff pastry
• 1 egg, beaten
• 2 heaped tablespoons wholegrain mustard
• 1 large wineglass of white wine
• 140ml/5fl oz double cream

Method

1. Preheat the oven to 200°C/400°F/gas 6.
2. Chop up the mushrooms - half rough and half fine.
3. To a hot pan, add a couple of lugs of olive oil and slowly fry the garlic with the mushrooms for about 10 minutes.
4. Season to taste and stir in the chopped parsley.
5. Allow to cool.
6. Pull back the chicken fillet on the breast and, keeping it intact, score into the breast and stuff the chicken with the cooled mushrooms.
7. Using a little dusting of flour and a rolling pin, roll the pastry out to around 45cm/18 inches in length, 20cm/8 inches wide and just over 0.5cm/1 inch thick.
8. Slice into 4 pieces, lengthways, and wrap around each chicken breast.
9. Brush the pastry with a little egg, and cook in the preheated oven for 35 minutes.
10. While the chicken is cooking, put the mustard and white wine into a hot pan and allow to reduce until youve cooked away the alcohol smell.
11. Add the cream and simmer until the sauce coats the back of a spoon, then remove from the heat and season to taste.
12. Slice each chicken breast into 3 and serve with a bit of sauce and a little drizzle of olive oil if you like.