Chicken Marsala Pockets

Chicken Marsala Pockets
Author: 
 
Ingredients
  • 2 boxes Pepperidge Farms Puff Pastry Biscuits
  • 2 Cup(s) precooked chicken
  • ½ onion
  • 1 Tablespoon(s) butter or margarine
  • 1 Cup(s) marsala wine
  • 1 Cup(s) heavy cream
  • 1 Tablespoon(s) Garlic salt
  • 1 Tablespoon(s) thyme
  • 1 Tablespoon(s) rosemary
  • 10 Mushrooms
Instructions
  1. Bake the puff pastry biscuits per instructions
  2. Cut chicken chunks into small pieces
  3. Slice ½ onion thinly
  4. Slice mushrooms thinly
  5. Sautee chicken, mushroom slices, and onion slices in a frying pan (medium fire) with butter/margarine
  6. Add garlic Salt, Thyme, and Rosemary to the sautee mixture
  7. Sprinkle sifting flour to coat sautee mixture
  8. Cook until flour turned light brown
  9. Add Marsala cooking wine and cream to the sautee mixture and mix well until mixture starts to thicken
  10. Pour sautee pan contents into each Puff Pastry Biscuit