Subject: Chicken Friand with mushroom wine sauce
Chicken Friand with mushroom wine sauce
Wonderful puff pastry filled with chicken in rich mushroom wine sauce from
Mushroom Mixture (Duxelles)
Rehydrate about 16 dried morel mushrooms in 1 can chicken broth for about
minutes. Strain mushroom liquid through a strainer lined with paper towel
Reserve liquid for use in the sauce supreme. Wash the rehydrated mushrooms
thoroughly and dice.
Saute 3 large minced scallions, and 2 large minced garlic cloves in 2
tablespoons butter. Add approximately 2 cups of coarsely chopped baby
portabellas, or cremini mushrooms, and shitake mushroom and diced morel
mushrooms and saute until cooked. Add additional butter if necessary
Season with Emeril's Essence. Reserve approximately 1 cup of mushroom
mixture to stuff pastry with. Set aside.
Saute in butter 1 1/2 pounds chicken tenders that have cute into bite
size. Just cook until partially done or opaque. Set aside to cool.
Roux (Sauce Supreme)
Melt 4 tablespoons butter in large skillet, and add 4 tablespoons flour.
Stir and cook for a few minutes, then slowly add 1 can chicken broth to
make a smooth roux. Add approximately 1/4 cup heavy cream and stir
constantly over very low heat until all is incorporated. Shred
approximately 8 ounces of shredded Gueryre cheese. Add 4 ounces to roux
mixture and whisk to incorporate thoroughly. Reserve the remaining 4
ounces to stuff the pastry with.
Add the mushroom mixture (Duxelles) - all except 1 cup, to the mushroom
mixture (Sauce Supreme) and stir and keep warm to serve as a sauce over
the stuffed puff pastry. Do not boil or the sauce will break.
Thaw 2 boxes of Pepperidge Farm Puff Pasty Sheets at room temperature. Cut
each sheet into 2 triangles. Place approximately 1/2 cup of sauted chicken
on each triangle. Sprinkle on top of the chicken a small amount of the
mushroom mixture and Gueryre cheese that you reserved from above. Fold and
seal edges with water. Brush an egg wash on top of the stuffed pastry
Place on a cookie sheet that has been lined with parchment paper and bake
for approximately 25 minutes at 350 degrees. Pastries are done when golden
Won't you please visit my website?
Linda in Tennesse
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/