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Categories:
chicken stock white wine chicken butter clove garlic stalks celery button mushrooms flour heavy cream pastry milk
Viewed: 37 - Published at: 4 years agoIngredients
- 2 cups chicken stock
- 3/4 cup dry white wine
- 1 lb chicken breast fillets
- 3 tbsp butter
- 1 clove garlic, minced
- 1 None small leek, halved, thinly sliced
- 2 stalks celery, trimmed, thinly sliced
- 8 None medium button mushrooms, thinly sliced, 4 slices reserved
- 1/4 cup flour
- 1/2 cup heavy cream
- 1-2 sheets frozen puff pastry, thawed
- 1 tbsp milk
Method
- Preheat oven to 400°F.
- Bring stock and wine to a boil. Add chicken and simmer gently, uncovered, for 10 mins. Remove from heat and let chicken cool in liquid. Remove chicken from pan and chop coarsely. Bring chicken stock back to a boil and cook for 5 mins, until reduced to 2 cups.
- Meanwhile, melt butter over medium heat. Cook garlic, leek, celery and mushrooms, stirring, for 5 mins, or until softened. Add flour and cook, stirring, for 1 min, or until bubbly. Gradually add stock, stirring constantly, until mixture boils and thickens. Stir in cream. Return chicken to sauce and season. Distribute between 4 ramekins.
- Cut pastry to fit over tops of ramekins. Brush with milk then place a reserved mushroom slice on top of each lid. Bake for 20 mins, or until pastry is puffed and golden brown.
