Chicken Vol-Au-Vent
Photo: flickr user Aaron Gustafson
Preparation
1
Roll out frozen patty shell dough to make flaky crust. 2 tbsp. butter 1 chicken bouillon cube 1/2 c. hot water 3 tbsp. flour 1/4 c. dry white wine 6 brown and serve sausages 1/4 tsp. salt 1/4 tsp. paprika Dash of pepper 1 c. light cream 1 (6 oz.) can sliced mushrooms, drained 1 (10 oz.) frozen patty shells, thawed
2
In medium skillet, brown chicken on both sides in butter. Dissolve bouillon cube in hot water, add to chicken. Cover and simmer for 20 to 30 minutes or until meat is tender. Remove chicken from broth. Cool and remove bones carefully. Measure broth from skillet and add water to equal 1 cup liquid. Return to skillet.
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Tools
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Yield:
1.0 servings
Added:
Monday, December 14, 2009 - 1:45am