CHICKEN VOL AU VENT

Chicken Vol au Vent image

Provided by Doreen Fish

Categories Chicken

Number Of Ingredients 9

1 pkg vol au vent pastries ( puff pastry...usually 12 in a pack)
4 skinless, boneless chicken breasts cut into bite size pieces
1/4 c white wine or cooking wine
1/4 c chicken broth
1 Tbsp dried tarragon
1/4 c very finely chopped onion
1/4 c cooking oil...i use olive oil
1/2 c whipping cream
1/2 tsp fresh pepper

Steps:

1. Put 1/4 cup of cooking oil in a large fry pan.Cook chicken pieces over medium heat for 5 minutes and set aside. To oil in pan add the 1/4 cup of onion. Cook for 2 minutes...be careful not to burn.Add the wine, chicken broth and tarragon. Bring to a boil than simmer uncovered for 3 minutes.Add the whipping cream and simmer 1 - 2 minutes longer until sauce thickens slightly and coats the back of a spoon. Return chicken to skillet along with 1/2 tsp pepper Stir well Serve over pastry shells.
2. Cook Pastry shells according to package directions. Be sure to clean out centres before filling with chicken mixture. I usually double or triple the liquid ingredients as I love this sauce!!!