chicken vol au vent

Name: Chicken Vol au Vent
Yield: 6
Ingredients: 1 package(s) vol au vent pastries ( puff pastry...usually 12 in a pack); 4 - skinless, boneless chicken breasts cut into bite size pieces; 1/4 cup(s) white wine or cooking wine; 1/4 cup(s) chicken broth; 1 tablespoon(s) dried tarragon; 1/4 cup(s) very finely chopped onion; 1/4 cup(s) cooking oil...i use olive oil; 1/2 cup(s) whipping cream; 1/2 teaspoon(s) fresh pepper

(2 RATINGS)

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Doreen Fish

Oshawa, ON

Updated on Jan 5, 2011

This is my "Company's Coming" dish...I love, love love this recipe!!! My sister -in-law made this for me over 20 years ago and I have been making it ever since. It is delicious served with steamed rice and a salad or steamed vegetables.

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yield 6 serving(s)

Ingredients

1 package vol au vent pastries ( puff pastry...usually 12 in a pack)
4 - skinless, boneless chicken breasts cut into bite size pieces
1/4 cup white wine or cooking wine
1/4 cup chicken broth
1 tablespoon dried tarragon
1/4 cup very finely chopped onion
1/4 cup cooking oil...i use olive oil
1/2 cup whipping cream
1/2 teaspoon fresh pepper

How To Make chicken vol au vent

Step 1

Put 1/4 cup of cooking oil in a large fry pan.Cook chicken pieces over medium heat for 5 minutes and set aside. To oil in pan add the 1/4 cup of onion. Cook for 2 minutes...be careful not to burn.Add the wine, chicken broth and tarragon. Bring to a boil than simmer uncovered for 3 minutes.Add the whipping cream and simmer 1 - 2 minutes longer until sauce thickens slightly and coats the back of a spoon. Return chicken to skillet along with 1/2 tsp pepper Stir well Serve over pastry shells.

Step 2

Cook Pastry shells according to package directions. Be sure to clean out centres before filling with chicken mixture. I usually double or triple the liquid ingredients as I love this sauce!!!
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