Ingredients:
4 vol-au-vent
300 g chicken breast
200 g Paris mushrooms
1 onion
20 cl heavy cream
20 cl chicken broth
2 tablespoons flour
2 tablespoons butter
Salt and pepper
Fresh parsley (for decoration)
Instructions:
Preheat the Oven: Preheat the oven to 180°C (350°F) to warm the vol-au-vent. This will make them crispy before filling.
Prepare the Filling: In a skillet, melt the butter over medium heat and sauté the sliced onion until golden.
Add the sliced mushrooms and cook for a few minutes until tender.
Cook the Chicken: Add the diced chicken to the skillet and brown on all sides. The chicken should be cooked through but still juicy.
Prepare the Sauce: Sprinkle the flour over the mixture and stir well to coat the chicken and mushrooms.
Then pour in the chicken broth and heavy cream, and let simmer gently until the sauce thickens. Season with salt and pepper to taste.
Warm the Vol-au-Vent: While the sauce is simmering, warm the vol-au-vent in the oven according to the package instructions. They should be hot and crispy.
Assemble and Serve: Fill each vol-au-vent with the chicken and mushroom mixture. Garnish with fresh parsley before serving for a touch of color and freshness