Chicken and Mushroom in Pastry Shells

 

Ingredients:

1

 

Pkg Puff Pastry Shells (6 Shells)

4

Tbl

Butter

2

Tbl

Flour

2-1/2

Cup

Chicken Broth Or Stock

 

 

Salt And Pepper

1

8 oz

Can Sliced Mushrooms

½

Cup

Water

3

Tbl

Lemon Juice

2

 

Egg Yolks, Lightly Beaten

6

Tbl

Heavy Cream

¾

Lb

Boneless Cooked Chicken, Cut Into 1”Pieces

Directions:

Bake pastry shells according to package directions.

Melt 2 tablespoons of butter in a medium saucepan. Stir in flour and cook oven low heat for 2 minutes. Pour in stock, whisking constantly to prevent lumps. Increase heat and simmer the sauce for 20 minutes or until thickened Season to taste with salt and pepper.

Remove the sauce from the heat and let it cool slightly. Mix the egg yolks and heavy cream, and beat them into the sauce. Return the sauce to a low heat and simmer. Add the mushrooms and chicken pieces and heat through. Spoon the chicken-mushroom mixture evenly dividing among the 6 pastry shells and serve.

 

Yields

6 servings

 

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