Coarsely chop dried porcini mushrooms. Place in a mixing bowl and cover with 1/2 cup warm water. Set aside, 3 minutes.

While porcinis soak, halve cremini mushrooms.

Peel and halve shallot. Thinly slice one half and mince other half, keeping sliced and minced shallot separate.

Stem parsley. Coarsely chop 3/4 the parsley, leaving remaining leaves whole.

Halve puff pastry and return to refrigerator.

Pat chicken dry, and season both sides with a pinch of salt and pepper.

Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add cremini mushrooms to hot pan and stir occasionally until softened, 4-6 minutes.

Add sliced shallots and stir occasionally until shallots are translucent, 2-3 minutes.

Stir in porcini mushrooms and their soaking water, 1/3 the demi-glace (reserve remaining for sauce), cream cheese, 1/4 tsp. salt, and a pinch of pepper. Bring to a simmer. Once simmering, cook until liquid is reduced by half and creamy, 3-4 minutes.

Stir in chopped parsley. Remove from burner and tent with foil.

Remove puff pastry from refrigerator. Remove any paper between puff pastry squares, if necessary. If paper is sticking, place puff pastry in freezer until firm, 5 minutes.

Place puff pastry on prepared baking sheet. Using the tip of a knife, gently draw a 1/2" border on top of pastry. Do not cut all the way through pastry.

Bake in hot oven until golden brown, 9-11 minutes.

Remove from oven. Carefully, push cut middle of pastry down, resulting in a rectangle-shaped hole.

While puff pastry bakes, cook chicken.

Heat 2 tsp. olive oil in a medium non-stick pan over medium heat.

Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

Remove chicken to a plate and tent with foil.

Reserve pan; no need to wipe clean.

Place pan used to cook chicken over medium heat and add 2 tsp. olive oil. Add minced shallots and stir occasionally until softened, 1-2 minutes.

Stir in 2 Tbsp. water, remaining demi-glace, and mustard. Bring to a simmer. Once simmering, stir occasionally until thickened slightly, 1-2 minutes.

If too thick, add more water, 1 Tbsp. at a time, until desired consistency is reached.

Remove from burner.

Plate dish as pictured on front of card, topping chicken with sauce. Filling puff pastry with mushroom filling and garnish with goat cheese (crumbling with hands if needed) and whole parsley leaves. Bon appétit!