Recipe

Chicken And Asparagusol Au Vent Recipe

Print Recipe

Ingredients

Directions

Step #1 Preheat oven to 400F degrees F (200 degrees C).
Step #2 In a large skillet, melt butter over low heat/flame.
Step #3 Stir in onions & mushrooms, & saute until onions are soft.
Step #4 Stir in the flour & continue to cook for 4 mins, stirring constantly.
Step #5 Pour in stock slowly, & continue to stir over a medium heat until thickened.
Step #6 Stir in condensed asparagus soup, sherry, & chicken.
Step #7 Reduce heat to low, & let simmer until the chicken is done & the sauce has thickened, about 10 mins.
Step #8 Meanwhile, arrange pastry shells on a 10x15-inch baking sheet.
Step #9 Bake in preheated oven until golden brown, about 8 to 10 mins.
Step #10 Allow to cool slightly before spooning equal amounts of the chicken filling into each shell.
Step #11 Serve as soon as possible.
Step #12 .
Enjoy the Chicken & Asparagus Vol-au-vent recipe

Viewing Chicken and Asparagusol au vent Receipe