Chicken Vol-au-vent
From doreenfish 13 years ago
- 15 mins not includin to make
- Serves 6
This is one of my "Company's Coming" dish...I love, love love this recipe!!! My sister -in-law made this for me over 20 years ago and I have been making it ever since. It is delicious served with steamed rice and a salad or steamed vegetables.
Ingredients
- 1 pkg vol au vent pastries ( puff pastry...usually 12 in a pack) shopping list
- 4 skinless, boneless chicken breasts cut into bite size pieces shopping list
- 1/4 c white wine or cooking wine shopping list
- 1/4 c chicken broth shopping list
- 1 Tbsp dried tarragon shopping list
- 1/4 c very finely chopped onion shopping list
- 1/4 c cooking oil...i use olive oil shopping list
- 1/2 c whipping cream shopping list
- 1/2 tsp fresh pepper shopping list
How to make it
- Put 1/4 cup of cooking oil in a large fry pan.Cook chicken pieces over medium heat for 5 minutes and set aside.
- To oil in pan add the 1/4 cup of onion. Cook for 2 minutes...be careful not to burn.Add the wine, chicken broth and tarragon. Bring to a boil than simmer uncovered for 3 minutes.Add the whipping cream and simmer 1 - 2 minutes longer until sauce thickens slightly and coats the back of a spoon. Return chicken to skillet along with 1/2 tsp pepper Stir well Serve over pastry shells.
- 2
- Cook Pastry shells according to package directions. Be sure to clean out centres before filling with chicken mixture.
- I usually double or triple the liquid ingredients as I love this sauce!!!
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