Chicken Vol-au-Vont

Recipe by miname
READY IN: 40mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Preheat oven and prepare pastry for cooking To Make Roux: Melt butter in small saucepan.
  • Add equal amount of flour and cook til smooth and golden The more of this you make up, the thicker the sauce.
  • To make Sauce: To the roux add 1 cup of COLD chicken stock and bring to boil.
  • Lower heat and add egg yolk, a squirt of lemon juice, and a couple of glugs of cream.
  • Leave aside while you cook the chicken.
  • Put pastry into oven for cooking Fry the onions over low heat until soft, raise heat, and add chicken& mushrooms, cook til just done.
  • Add sauce, heat through and serve with puff pastry.