Chicken and Mushroom Vol au Vent - Marisolio Tasting Bar
This recipe makes a very impressive and scrumptious luncheon or dinner presentation.
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Ingredients
- Pinch of salt and pepper
- 8 puff pastry shells, either bought or homemade
- 1 1-1/4 lb. boneless, skinless chicken breasts
- 3 TBLSP Butter Olive Oil or Wild Mushroom and Sage Olive Oil
- 8 oz. mushrooms, quartered, depending on size
- 1 clove garlic, minced
- 1 teaspoon thyme leaves
- 1/4 cup white wine
- 1/4 cup all-purpose flour
- 2 cups chicken stock
- 1 TBLSP Dijon mustard
- 1/4 cup whipping cream
- salt
- pepper
- 1 egg beaten with 1 TBLSP water for pastry
- 1 teaspoon parsley (chopped, for garnish)
- 1 onion
- 2-1/2 cups Chicken Stock
- 1/2 cup white wine
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