1 garlic clove, finely sliced
150g/5½oz mixed mushrooms, such as chanterelle, girolles and chestnut mushrooms, chestnuts cut into quarters, rest left whole
1 banana shallot, finely chopped
2 tbsp chopped tarragon leaves
150ml/5fl oz chicken stock
250g/9oz plain flour
sea salt and freshly ground black pepper
½ tsp salt
250g/9oz very cold butter, cut into small cubes
25g/1oz butter
200ml/7fl oz double cream
2 free-range egg yolks, lightly beaten
2 large boneless and skinless chicken breasts, cut into 1cm/½in thick slices
50ml/2fl oz Madeira