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CHICKEN BREAST WELLINGTON 
1/2 c. butter
1/2 (8 oz.) pkg. cream cheese
1 c. all-purpose flour
4 chicken breast halves, skinned and boned
2 tbsp. butter
1/4 c. chicken broth
1/4 c. water
1 lg. carrot, scraped and cut into 1/4-inch slices
3/4 c. sliced mushrooms
1 tbsp. butter
1 egg
1 tsp. water
Veloute sauce

Combine 1/2 cup butter and cream cheese; mix well. Add flour; stir with a fork until all dry ingredients are moistened. Remove a 1-inch ball of dough; divide remaining dough into 4 portions; chill 1 hour.

Saute chicken in 2 tablespoons butter for 2 minutes on each side. Remove from pan. Sprinkle lightly with salt and pepper; set aside. Combine chicken broth, water, and carrot in a small saucepan. Bring to a boil; cover. Reduce heat and simmer 8-10 minutes or until crisp and tender; set aside.

VELOUTE SAUCE:

3/4 can chicken broth
3/4 c. water
3 tbsp. butter
3 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper

Combine chicken broth and water and set aside. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook, stirring constantly until lightly browned. Gradually add broth; cook over medium heat, stirring steady until thick. Stir in salt and pepper and cook over medium heat until mixture is reduced to 1 1/4 cups. Yield 1 1/4 cup.

Roll out the 4 large portions of pastry on a lightly floured surface into 1/8- inch thick circles. On each, arrange 1/4 of the carrot slices, 1/4 of the mushrooms, and 1 piece of chicken. Fold over 2 remaining opposite edges. Invert and transfer to an ungreased baking sheet.

Roll out 1-inch ball of pastry to 1/8-inch thickness; cut into 8 thin strips. Place 2 strips on top of each Wellington, forming a letter X. Beat together egg and water; brush tops with egg mixture. Prick several times with a fork. Bake at 425 degrees for 15-18 minutes or until golden. Serve with Veloute sauce.

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