Chicken with mushroom, leek and pancetta puffed pastry

Simple elegant and delicious chicken.  Sauted chicken breast with a creamy, mushroom, leek, and pancetta stuffed puff pastry.  So simple to make, but, tastes like it took forever to make.  This was our dinner last night.  After serving it I thought, I should make this for a dinner party some time because it is so elegant in its presentation, but, the time factor was minimal.  Try it!


Recipe for Chicken:

4 chicken cutlets pounded thin
3 T. grapeseed oil
1 T. garlic
1 egg
1 c. flour
salt and pepper to taste

Wisk the egg in a bowl.  Put flour on a plate for dusting onto chicken.  Heat large skillet with grapeseed oil.  Salt and pepper the chicken breast on both sides, dip into the egg first, then dust with the flour and saute in the grapeseed oil on both sides until cooked through and golden brown.  Approximately 8 minutes on each side on a medium heat. 
This is a basic chicken dish that is plain because it is going to accompany something big and bold.  You don't want the chicken to be the statement or to over power the star of the dish.  Enjoy with the puff pastry recipe below.

Mushroom, leek and pancetta creamy puff pastry:

2 T. minced garlic
2 leeks chopped
2 T. black truffle butter
8 oz. Philadelphia Cream Cheese ( or mascarpone cheese)
Salt and pepper to taste
red pepper to taste (optional)
2T. grape seed oil
1 package of puff pastry shells
4 oz. chopped mushrooms
1/2 c. chopped pancetta

Heat oven and bake puff pastry shells as directed.
In medium skillet heat grapeseed oil.  Add leeks and saute for 3-4 minutes. Add pancetta and cook for 2 minutes.   Add mushrooms, black truffle butter and garlic.  Salt and pepper to taste.  Add cream cheese, red pepper if you like and melt the cream cheese to blend.  When all blended together and the shells are finished baking stuff with the cream cheese mixture and serve with the chicken breast.  Garnish the chicken breast with a dollop of the cream cheese mixture over a bed of peas.  Enjoy!