4 tbsp. butter
4 chicken cutlets
Salt and freshly ground pepper to taste
1/2 lb. mushrooms, finely chopped
1 tbsp. flour
3 tbsp. cream
Juice of 1/2 lemon
2 sheets puff pastry, thawed
1 egg, beaten

Heat butter in heavy frying pan and cook cutlets over moderate heat for 3 minutes on each side or until cooked through. Remove and season with salt and pepper. Add mushrooms to the pan and cook until soft. Sprinkle flour over mushrooms and blend in well. Add cream, lemon juice, and salt and pepper to taste and continue stirring until mixture is smooth and thick. Allow to cool.

Cut each sheet of pastry into four. Chop chicken into bite-size pieces. Place a mound of chicken pieces on each square, and cover with mushroom mixture. Dampen edges of pastry and roll neatly around filling, tucking in ends. Place seam side down on a baking tray and brush tops with beaten egg. Cut a small slit in top to vent. Bake in preheated 400 degree oven for 25 minutes or until golden brown and crisp. Serves 4.