CHICKEN ALA' KING ON PUFF PASTRY SHELL
Truly fit for a King or Queen when served over a puff pastry shell. I devised this recipe years ago when entertaining the girls from the office. Any leftover mildly seasoned chicken can be used for this recipe. I would suggest baking with the skin on for a fuller flavor or use rotisserie chicken. Cook time does not include time for baking puff pastry. Serve with a side fresh fruit, berries or melon slices. Enjoy!
Provided by Chicagoland Chef du
Categories Chicken Breast
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- Bake chicken breast using recipe Or use recipe Recipe #234465. 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!
Nutrition Facts : Calories 623.6, Fat 40.3, SaturatedFat 16.2, Cholesterol 95, Sodium 468.9, Carbohydrate 38.5, Fiber 2.2, Sugar 2.3, Protein 27.3
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