Chicken Wellingtons with redcurrant sauce

Tags: main dish, made, English
. 18 steps
1/4 cup oil Heat oil, brown chicken in single layer; do not overcook. Drain on absorbent paper, cool. Layer three halves of pastry together, brushing each with some of the butter. Spread layered pastry with 1/8 of the mushroom mixture. Top with a fillet, fold in sides and roll up to form a parcel. Repeat with remaining ingredients. Place parcels on oven trays, brush with remaining butter. This may be done 6 hours in advance. Just before serving, bake parcels in moderate oven for about 20 minutes or until pastry is well-browned. Serve with redcurrant sauce.
8 large chicken breast fillets
30g butter   Heat Stir in, cool.
1 onion chop Cook, stirring, until mushrooms are soft and liquid has evaporated.
2 cloves garlic crush
375g mushrooms chop finely
1/2 teaspoon freshly ground pepper
1/3 cup fresh parsley chopped
12 sheets fillo pastry halve crossways
95g butter melt
redcurrant sauce
3 oranges cut rind of one into thin strips, juice all three   Combine, bring to boil, simmer uncovered 10 minutes, stirring occasionally
1 cup port
1 cup redcurrant jelly
1 teaspoon French mustard
1/2 teaspoon pepper
1 small chicken stock cube crumbled
1 tablespoon cornflour blend   stir in, stir until mixture boils and thickens
2 tablespoons water
Served 8