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McMechen House Inn

Moorefield, West Virginia

Specialty Recipe

Parmesan Chicken

Four 4-inch squares puff pastry dough
2 large chicken breasts, divided to make four individual pieces
Butter for sauteing
1 stick (1/2 cup) butter
1/2 teaspoon salt
2 Tablespoons all-purpose flour
2/3 cup sour cream
6 Tablespoons grated fresh Parmesan cheese (4 ounces)
2 to 3 Tablespoons white wine
Parsley to garnish

Keep puff pastry refrigerated until needed. Cut 2 generous-sized chicken breasts in half to make four pieces. Saute chicken in butter until just done and set aside to cool.

For Sauce: Melt 1 stick butter in saucepan, add salt, flour, sour cream, and Parmesan cheese, cooking over low heat until thickened. Set aside.

Place one square puff pastry on lightly floured board. Place 1 Tablespoon cheese sauce in the center of pastry. Place sauteed chicken breast in center and wrap pastry around it, sealing the edges with water on your fingertips; wrap all four breasts. Place chicken seam side down in baking pan sprayed with cooking spray. They should not touch each other or sides of pan. Just before baking, brush pastry top with a little egg wash (beat one egg with a little water).

Bake at 350 degrees for about 15 minutes or until golden brown.

Meanwhile, thin cheese sauce in the saucepan by adding 2 to 3 Tablespoons white wine, and warm. Just before serving, pour small amount of warmed sauce over baked chicken, and sprinkle with chopped, fresh parsley to garnish.

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