Vol-au-Vents (means to “flying in the wind” & refers to the lightness of the pastry) are very easy to prepare if you use frozen puff pastry shells. These are the perfect easy prep, fancy food; they look complex, but are very simple and one might even say fun to make. Serve them as an appetizer at a dinner or surprise your family at any meal! Everyone will be impressed, and they’ll be asking for more!
YIELD: 18 puff pastries
INGREDIENTS:
18 puff pastry shells (thaw and cook per package directions)
1¼ pound boneless skinless chicken breasts
4 ounces butter
8 ounces mushrooms (cut in quarters)
1 clove garlic (minced)
1 teaspoon fresh thyme leaves (chopped)
¼ cup white wine
¼ cup all-purpose flour
2 cups chicken stock
1 tablespoon Dijon mustard
¼ cup whipping cream
Pinch salt and pepper to taste
LIQUID FOR POACHING CHICKEN:
18 puff pastry shells (thaw and cook per package directions)
1 medium onion (peeled and halved)
2½ cups chicken stock
½ cup white wine
⅛ teaspoon salt and pepper
DIRECTIONS:
1. Place the chicken breasts in 2-quart saucepan; add onion halves; cover with chicken stock and wine; season with salt & pepper.
2. Bring to boiling point, then turn heat to low and simmer for 10 minutes; let chicken sit in pan for 15 more minutes.
3. Remove chicken from liquid and let sit for 5 to 10 minutes before cutting.
4. Bake the vol-au-vent pastry shells per the packet instructions.
5. Melt 2 tablespoons of butter in a large skillet; add mushrooms and sauté for 3-4 minutes; add garlic and thyme; stir well.
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