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Categories:
ingredients chicken breasts salt butter white mushrooms chicken stock thyme only celery mustard heavy cream fresh oregano pastry shells pre
Viewed: 44 - Published at: 9 years agoIngredients
- Ingredients:
- 4 Chicken breasts skinned and cut into 1/2 inch pieces
- Salt and pepper
- 5 Tablespoons butter divided
- 8 Ounces white mushrooms sliced
- !/2 cup Champagne or Prosecco
- 3 Cups chicken stock
- 1 teaspoon fresh thyme leaves
- 1/4 Cup flour
- 1 leek cleaned and sliced, white part only
- 1/4 Cup thinly sliced celery
- 2 Tablespoons Dijon mustard
- 2 Tablespoons heavy cream
- 2 Tablespoons fresh oregano
- 8 puff pastry shells pre-cooked or puff pastry squares pre cooked.
Method
- Season chicken with salt and pepper.
- Ready a sauce pan.
- In a separate pan bring water to simmer and poach chicken until done and tender about 3-5 minutes.
- Remove the chicken to sauce pan with slotted spoon and add 1 tablespoon butter.
- Add 2 tablespoons butter to a saute pan.
- When the butter begins to foam and slightly brown, add the mushrooms.
- Saute for 5-7 minutes then pour over chicken.
- Add 2 tablespoons butter to saute pan; cook leeks and celery over low heat until tender.
- Pour leeks and butter over chicken and mushrooms.
- Add 1/2 cup champagne or prosecco to the saute pan and reduce by 1/2.
- Add chicken stock, thyme and oregano to prosecco and bring to boil.
- Reduce heat to low and simmer for 5 minutes.
- In a small bowl whisk 1/2 cup cold water and flour to make a paste.
- Add 1/2 cup stock form saute pan and whisk until smooth.
- Add another 1/2 cup stock and whisk.
- Pour back into stock, straining if necessary to remove any tiny lumps.
- Whisk together the Dijon mustard, cream, salt and pepper to taste and pour into chicken stock.
- Whisk together while it thickens.
- Bring to a boil and then pour over chicken.
- Ladle chicken and sauce onto plate and add the puff pastry.
- Serve immediately.
