Instructions: 1. Split breasts in half and pound them thin.

2. Combine marinade ingredients and marinate breasts 2 hours.

3. Soak mushrooms in warm water for 1 hour

4. Cook shallots in the butter . Squeeze out liquid from funghi and add to shallots. Saute 3 minutes.Chill

5. Drain chicken breasts and saute them in butter very quickly 2 minutes on each side, they must not cook, just slightly brown. Chill.

6. Process ham , shallots,Madeira , tarragon, pepper and funghi to a paste.

Add egg white and process 30 seconds. Chill 1 hour.

7. Add cream to the stuffing.

8.Roll out dough( do this in 2 parts, leaving the dough thats not being used in the fridge) Divide into six 6 by 8" rectangles. Place 1 chicken breast in the center and top with 1 tbs ham mousse. Baste edges with very little water and fold the 4 sides of the dough over the mousse. Place in an ungreased cookie sheet. Repeat with the rest of the dough, until you have 6 packages. Use trimmings for decoration. Baste with egg yolk and bake in a preheated 400 F oven for 15 minutes. Turn down heat to 300 and bake another 15 minutes.

Sauce: Cook mushrooms and shallots in butter until all the liquid has evaporated. Stir in the flour and cook 1 minute. Add the broth and cook stirring until it thickens. Cook 3 minutes over high heat Blend egg yolks and cream and add to sauce. Bring almost to a boil and serve over chicken packages.

NOTES : You may omit the egg yolks You may substitute milk for the cream

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