8 whole boneless chicken breasts (about 12 oz. each)
Salt and pepper
1/2 c. dry white wine
2 tbsp. vegetable oil
1/2 lb. fresh mushrooms, very finely chopped
4 green onions, sliced
1/4 c. (1/2 stick) butter
1 tsp. salt
2 pkgs. (17 1/4 oz. each) frozen puff pastry
1 egg, beaten
Bearnaise Sauce (recipe follows)

1. Remove skin from chicken breasts and press chicken into a neat shape; season with salt and pepper. Arrange chicken breasts in a 15x10x1 inch jelly roll pan; add wine and oil to pan. Cover pan tightly with heavy duty aluminum foil.

2. Bake in moderate oven (350 degrees) 20 minutes, or until breasts are firm; spoon pan liquid into a cup and allow chicken breasts to cool.

3. Saute chopped mushrooms and green onion in butter until soft in a large skillet; season with the 1 teaspoon salt and add enough of the chicken pan liquid to make a spreadable mixture (about 3 tablespoons). Cool mushroom mixture.

4. Thaw frozen puff pastry, one box at a time, following label directions. Separate each package into the 2 strips. Cut each strip in half lengthwise, and roll out to a 10x15 inch rectangle on a lightly floured board.

5. Coat the outside of a cooled chicken breast with 1/8th of the cooled mushroom mixture and place on half of rolled out pastry; fold other half of pastry over; trim and seal with a two tined fork; brush well with a mixture of beaten egg and 1 tablespoon cold water.

6. When all chicken breasts are pastry wrapped, take pastry trims and roll into thin ropes and shape a bowl for each chicken bundle, then add additional strips to sides. Brush trims with egg mixture. Place on large cookie sheet.

7. Bake in moderate oven (375 degrees) 40 minutes, or until pastry is golden. Arrange on 2 serving platters and garnish with lemon slices and parsley, if you wish. Serve with Bearnaise Sauce.

BEARNAISE SAUCE:

1/2 c. dry vermouth or white wine
2 green onions, sliced (the white part only)
1 tsp. leaf tarragon
1 tsp. leaf chervil (optional)
8 egg yolks
2 tbsp. cold water
1 c. (2 sticks) butter, softened
1/2 tsp. salt
1/4 tsp. white pepper

1. Combine vermouth or wine, white part of green onion, tarragon and chervil, if used, in a small saucepan. Bring to boiling; lower heat and allow to bubble until liquid is reduced by half. Strain with a fine strainer or through cheesecloth into a cup; cool.

2. Beat egg yolks until thick and lemon colored with electric mixer on high speed in top of double boiler; beat in water and place over simmering, not boiling, water. Heat, stirring constantly with a wooden spoon 4 to 5 minutes, or until warm.