Coq Au Vin Rosettes
- Ready In:
- 1hr 5mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 8 medium boneless skinless chicken breast halves
- 29.58 ml butter or 29.58 ml margarine
- 709.77 ml sliced fresh mushrooms
- 118.29 ml chopped onion
- 177.44 ml white wine
- 2.46 ml dried tarragon (crushed)
- 2.46 ml white pepper
- 8 lasagna noodles
- 226.79 g package cream cheese (cut up)
- 118.29 ml sour cream
- 29.58 ml all-purpose flour
- 118.29 ml half-and-half (or milk)
- 236.59 ml shredded gruyere cheese
- 236.59 ml shredded muenster cheese
- slivered almonds (toasted)
directions
- Rinse chicken, pat dry. Cut into 1" pieces. Melt butter in a skillet over medium high heat. Add mushrooms and onion; cook for 4-5 minutes, or until tender, stirring.
- Add chicken, wine, tarragon, white pepper, and 1/8 tsp salt. Bring just to boiling; reduce heat. Simmer, covered, for 5 minutes, stirring once. Remove from heat.
- Meanwhile, cook lasagna noodles according to package direction. Halve each noodle lengthwise. Curl each noodle into a 2.5" diameter ring and place, cut side down, in a 3-qt rectangular baking dish. Using as slotted spoon, spoon chicken mixture into center of lasagna rings, reserving the liquid in the skillet. Add the cream cheese to the reserved liquid; heat and stir just til cream cheese is melted. in a small bowl, stir together sour cream and flour; stir in half and half. Add to the mixture in skillet, along with the cheeses. Cook and stir over medium heat until thickened and bubbly. Spoon cream cheese mixture over rings. If desired, sprinkle with slivered almonds.
- Bake, covered, at 325°F for 35 minutes or until heated through.
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Reviews
RECIPE SUBMITTED BY
Chef PotPie
Southworth, Washington
One of the old time founding members of Recipezaar. I live in Port Orchard, Washington.
I LOVE to cook and bake nearly everything!
I HATE to see people join the site, have no published recipes, but rag on another cook in a review on a recipe they haven't even tried or didn't follow.
Oh, and I hate cilantro, too. :)