Chicken Wellington

• 3 whole small chicken breasts (about 3/4 lb. each), split, skinned and boned
• 2 c. water
• 1 c. dry white wine
• 1 small carrot, thinly sliced
• 1 small onion, thinly sliced
• 1 bay leaf
• 10 whole black peppers
• 4 whole allspice
• 1/2 tsp. salt
• 1/2 tsp. thyme leaves
• 3 sprigs parsley
• 1 Tbsp. butter or margarine
• 1/2 lb. mushrooms, sliced
• 2 green onions, thinly sliced
• 1 (10 oz.) pkg. frozen pastry shells
• 1 Tbsp. cornstarch
• 3 egg yolks
• 2 to 3 Tbsp. lemon juice or dry sherry

1. Poaching Liquid:
2. In a wide frying pan, combine water, white wine, carrot, onion, bay leaf, black peppers, allspice, salt, thyme leaves and parsley.
3. Cover and simmer 15 minutes.
4. Lay chicken pieces in poaching liquid.
5. Cover and gently simmer until chicken is just pink in center (cut gash to test), about 7 to 10 minutes.
6. With a slotted spatula, lift chicken from pan.
7. Cool, then cover and chill.
8. Reserve poaching liquid.

chicken breasts, water, white wine, carrot, onion, bay leaf, black peppers, allspice, salt, thyme, parsley, butter, mushrooms, green onions, frozen pastry shells, cornstarch, egg yolks, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=230950 (may not work)