Chicken filet in puff pastry

Name: Chicken filet in puff pastry
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g TK-sheet pastry; 4 (125 g each) Chicken filets; 500 g Mushrooms; 100 g Celery; 1 Onion, 2 tablespoons oil; 7-10 Tbsp salt, white pepper; 2 TABLESPOONS Soy sauce; 1 TEASPOON Chicken broth (instant); 2 TABLESPOONS Cranberries (glass); 1-2 TABLESPOONS sauce bandage

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g TK-sheet pastry
4 (125 g each) Chicken filets
500 g Mushrooms
100 g Celery
1 Onion, 2 tablespoons oil
7-10 Tbsp salt, white pepper
2 TABLESPOONS Soy sauce
1 TEASPOON Chicken broth (instant)
2 TABLESPOONS Cranberries (glass)
1-2 TABLESPOONS sauce bandage

Directions

1
Defrost the dough. Wash the fillets and pat them dry. Clean, wash and chop the vegetables. Peel and chop onion
2
Heat 1 tablespoon of oil. Fry the fillets for about 10 minutes. Season and take out
3
Heat 1 tablespoon of oil. Sauté mushrooms and celery. Season and remove. Sauté onion in frying fat. Boil up with 1/4 l water and soy sauce. Stir in stock and cranberries. Thicken sauce and season
4
Place the puff pastry sheets on top of each other and roll out into a square (approx. 40 x 40 cm). Quarter the dough. Put 1 fillet and 1/4 of the mushroom mixture in the middle. Fold the dough over it and press it down. Place on a cold rinsed baking tray
5
Bake in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for about 30 minutes
6
Warm up the sauce, extra rich. Served with: Boiled potatoes
7
Drink: cool white wine