Chicken Breasts In Puff Pastry

• 1 package marinade Adolph's chicken
• 3/4 cup cold water
• 8 boneless chicken breasts
• puff pastry shells Pepperidge Farms frozen
• 1 package chicken gravy mix
• 1/4 pound fresh mushrooms sliced
• butter sauteed in a little
• 1/4 cup light cream
• 2 tablespoons white wine

1. Prepare the chicken marinade as directed on package, using 3/4 cup of cold water. Marinade chicken breasts for 15 minutes, and then bake, in a single layer in the marinade, in a 375 degree oven for 20 minutes. Cool until cool enough to be handled. Drain chicken and reserve 1/4 cup of marinade for gravy.
2. Thaw the package of puff pastry shells and roll each one into a large circle, bringing pastry around to cover and pinch pastry ends to seal all around. Place seam side down on a lightly greased cookie sheet. Bake in oven according to directions of puff pastry package. When done, serve immediately with the sauce.
3. Prepare gravy mix according to package directions, but using 1/4 cup of the marinade mixture in place of 1/4 cup water. Add the sauteed mushrooms and the white wine. When near to a boil, stir in the cream, but do not let it boil. Serve a little of the hot sauce over each chicken puff on the plate and pass the rest of the sauce. Serves 8.

marinade, cold water, chicken breasts, pastry shells pepperidge farms, chicken gravy mix, mushrooms, butter, light cream, white wine

Taken from www.yummly.com/recipe/Chicken-Breasts-In-Puff-Pastry-1651881 (may not work)