Chicken Breast Wellington

• 6 -8 ounces boneless skinless chicken breasts
• 2 lbs puff pastry
• 1 lb mushroom
• 2 cloves garlic
• 1/2 cup brandy
• 2 teaspoons lemon thyme, chopped fine
• 2 teaspoons lemons, zest of, finely diced
• 2 gallons chicken stock
• 4 cups merlot

1. Reduce the 4 cups of Merlot until 1 cup and add the chicken stock.
2. Reduce until it becomes the consistency of a sauce.
3. Slice the mushrooms and saute in a little olive oil.
4. Flambe with the brandy, add the garlic, and lemon thyme and salt and pepper.
5. Remove from the heat, cool and grind or put in a food processor.
6. Pound chicken breasts between plastic wrap about 1/4 inch thickness.
7. Add about 2 Tablespoons of filling and roll up like a burrito and tie with string.
8. Sear in a saute pan to brown the outside (inside will be raw).
9. Let cool.
10. In the meantime, roll out puff pastry to 6- 8 sheets 6"x8".
11. Brush with egg wash.
12. Take chicken, remove the strong and put in center of puff pastry and roll up like a burrito.
13. Do this to the other chicken breasts.
14. Heat oven to 400 degrees, place chicken in pan, and cook about 20 minutes.
15. Remove from oven, slice and serve with the Merlot Sauce.

chicken breasts, pastry, mushroom, garlic, brandy, lemon thyme, lemons, chicken stock, merlot

Taken from www.food.com/recipe/chicken-breast-wellington-109651 (may not work)