Tuesday, February 28, 2017

Chicken Mushroom Vol Au Vent

    Vol Au Vent means "windblown" in French and is typically served as an appetizer in French cuisine. It is also found in Belgium and can be served as an entrĂ©e and is usually filled with chicken or other meat products. I came across this dish playing around online one evening and decided to try my hand at it. It was extremely quick, simple, and very delicious. Also the presentation made this such an elegant looking dish that you would swear I went to culinary school. Give it a try for your next dinner party and impress your friends or loved ones. Chicken Mushroom Vol Au Vent.
  • 1 small shallot
  • 2 boneless chicken breasts
  • 1/2 cup chopped mushrooms
  • Olive oil
  • 1 tbs butter
  • 1 tbs flour
  • 1/4 cup white wine
  • 1/4 cup heavy cream
  • Handful chopped parsley
  • 1 tsp dried dill
  • 3 sheets puff pastry
  • Egg wash
1. I bought pre-made puff pastry that comes in 3 sheets. Cut each on in half and score out of one side a square hole. Take some egg wash and line the bottom one and place the holed out one on top. With a fork poke holes in the bottom layer. Bake in 400 degree oven for 15 minutes until puffed and brown.
2. Meanwhile in a large skillet drizzle some olive oil. Cut chicken into strips and saute until golden brown.

3. Toss in diced up shallot and mushrooms.

4. Pour in white wine to deglaze the pan.

5. Toss in the tablespoon of butter and flour and stir to incorporate.

6. Pour in the cream. Stir in the parsley and dill and bring to a slow simmer. Cover and cook for about 15 minutes.

7. Now for the fun part, take one of the pastry "baskets" and fill with the chicken/mushroom filling and serve.
This dish was delicious and very elegant in its presentation.
Prep Time: 15 minutes
Cook Time: 30 combined
Serves: 3


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