2 chicken breasts (escalopes)
1 small can of mushrooms
6 sheets of brick pastry
1 onion, garlic, salt, pepper, allspice
100ml of cream
Preheat your oven to gas mark 6. Sweat the finely chopped onion and a clove of garlic. Cut the chicken into fine strips. Once the onions have cooked down, add the chicken, allspice, salt and pepper. Cut the prunes into strips and sauté over a high heat with the chicken for two minutes. Add the cream and take off the heat. Cut the brick pastry sheets into four and brush with melted butter. Bake in the oven on aluminium foil until golden. Make a stack, alternating layers of pastry and mushrooms.