1 Review

I made this as an entrée last night and it was very yummy, served it with a green salad. It was very easy to make, I cooked the chicken first then did the onions and garlic to give me some time chopping them up while the onions and garlic cook. I also left out the fresh thyme leave and replaced it with dried thyme because I didn't have any at home. Thanks The Flying Chef for posting your recipe.

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Chef floWer March 05, 2011
Chicken Avocado and Mushroom Vol-Au-Vents