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    Chicken Vol-au-Vent


    Source of Recipe


    My Mum

    List of Ingredients




    2 whole Chicken breasts - Skinned & boned
    60g Butter
    3 Tbs Flour
    3/4 cup Cream
    Salt & Pepper
    60g Cheese - Grated
    220g Champignons
    3 Shallots
    1 Tbs Parsley - Chopped
    2 tsp Dry Sherry
    1.5 tsp Mustard
    4 10cm Vol au Vent cases

    Recipe



    Steam or boil chicken until tender. Remove from heat & reserve 1 cup of the water. Cut chicken into 2.5cm pieces.

    Heat butter, & then add flour. Stir until combined. Remove from heat & stir in the reserved stock & cream gradually until combined. Return to heat & stir untiol sauce thickens. Season with salt & pepper, & then simmer for a further 2 minutes. Add the cheese & mustard. Stir until the cheese has melted.

    Add the chicken to the sauce & heat through gently. Place the vol au vent cases in a moderate (180c) oven for 5 mins until hot. Spoon the mixture into the cases & sprinkle with chopped parsley.

 

 

 

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