Chicken Ala' King on Puff Pastry Shell

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Ingredients

  • 2 spring onion
  • 4 ounces mushroom
  • 0.25 sweet red peppers
  • 0.25 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup frozen green peas
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 3 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups milk
  • 1 teaspoon chicken bouillon granules
  • 1 whole chicken breast
  • 1 to taste salt
  • 1 to taste pepper
  • 4 puff pastry shell

Use imperial measurements

Method

How to make Chicken Ala' King on Puff Pastry Shell

  • Preheat oven to the temperature recommended for puff pastry shells.
  • Bake puff pastry shells according to package directions. Bake and cool. This can be done ahead of time. Remove center of puff pastry, save for topping.
  • Reduce oven temperature to 325-350° for baking chicken.
  • Season (skin on) chicken breast and bake for 30-40 minutes until juices run clear and meat is no longer pink. Cool and remove skin. Cube chicken, set aside.
  • Over a low to medium heat, saute the red bell pepper, sliced scallions and sliced mushrooms in butter for approximately 3-5 minutes. Do not over cook. Remove from heat and set aside.
  • In the mean time, make a white sauce.
  • Melt butter, add chicken bullion seasoning, add flour and whisk to combine. It will thicken at this point. Slowly add the milk, 1/2 C at a time, continuing to whisk until the sauce thickens. You may not use all the milk.
  • Add frozen peas to the sauce. Add the peppers, onions, mushrooms and chicken. Warm through.
  • Spoon sauce mixture over each puff pastry shell, top with the center of the shell you removed.
  • Enjoy!

(Courtesy of Food.com)