This is another favorite family recipe. I'm not sure where it comes from, but all of my Aunts, and my Grandmother, and my Mom make it. I make it every year for Easter, and for me this dish is very special and sentimental.Ingredients
3 bone-in skin-on chicken breasts, roasted and shredded
12 Pastry shells (freezer section - Pepperidge farms)
1 1/2 cups heavy cream
1 1/2 cups good chicken stock (make it from scratch to pour some serious love into this dish)
1 medium yellow onion, diced
1 1/2 cups sliced mushrooms
3T chopped fresh parsley
4 T butter
1/3 cup flour
Olive oil
Kosher salt
Freshly ground black pepper
Method
Heat oven to 350. Season chicken breasts with olive oil, salt, and pepper, and roast in the oven for 35 minutes, or until cooked through (consult meat thermometer). Remove from oven, cover with tinfoil, and let rest for 10 minutes, then shred.
Re-heat oven and cook pastry shells according to the directions on the package.
Heat a large and heavy stock pot over medium high. Drizzle about 1 1/2 T olive oil in the pan and add chopped onion and a pinch of salt. Turn heat down to medium and saute onions until translucent, about 6 minutes. Remove onions from pan and set aside.
In the same pan pour another tablespoon + of olive oil and saute the mushrooms. (They may seem dry, and you may have the urge to add more oil, but resist! After a few minutes the mushrooms will soften and release juices) Remove mushrooms from pan and set aside.
In the same pan melt 4 Tablespoons of butter, and sprinkle 1/3 cup flour over top. Whisk constantly over medium heat for a couple of minutes to cook the flour.
Add 1 1/2 cups chicken stock to de-glaze the pan, and whisk the mixture for a few more minutes until it is smooth and begins to thicken. (You'll also be scraping up all the flavor from the onions and mushrooms on the bottom of the pan)
Add 1 1/2 cups heavy cream, shredded chicken, sauteed onions and mushrooms, and heat through.
Fill pastry shells, and garnish with fresh parsley. Serve immediately.
Serves 6 people, 2 shells per person.
3 bone-in skin-on chicken breasts, roasted and shredded
12 Pastry shells (freezer section - Pepperidge farms)
1 1/2 cups heavy cream
1 1/2 cups good chicken stock (make it from scratch to pour some serious love into this dish)
1 medium yellow onion, diced
1 1/2 cups sliced mushrooms
3T chopped fresh parsley
4 T butter
1/3 cup flour
Olive oil
Kosher salt
Freshly ground black pepper
Method
Heat oven to 350. Season chicken breasts with olive oil, salt, and pepper, and roast in the oven for 35 minutes, or until cooked through (consult meat thermometer). Remove from oven, cover with tinfoil, and let rest for 10 minutes, then shred.
Re-heat oven and cook pastry shells according to the directions on the package.
Heat a large and heavy stock pot over medium high. Drizzle about 1 1/2 T olive oil in the pan and add chopped onion and a pinch of salt. Turn heat down to medium and saute onions until translucent, about 6 minutes. Remove onions from pan and set aside.
In the same pan pour another tablespoon + of olive oil and saute the mushrooms. (They may seem dry, and you may have the urge to add more oil, but resist! After a few minutes the mushrooms will soften and release juices) Remove mushrooms from pan and set aside.
In the same pan melt 4 Tablespoons of butter, and sprinkle 1/3 cup flour over top. Whisk constantly over medium heat for a couple of minutes to cook the flour.
Add 1 1/2 cups chicken stock to de-glaze the pan, and whisk the mixture for a few more minutes until it is smooth and begins to thicken. (You'll also be scraping up all the flavor from the onions and mushrooms on the bottom of the pan)
Add 1 1/2 cups heavy cream, shredded chicken, sauteed onions and mushrooms, and heat through.
Fill pastry shells, and garnish with fresh parsley. Serve immediately.
Serves 6 people, 2 shells per person.
8 comments:
Lauren, this is a feast for the eyes and I'm sure the tummy. Can't wait to try it.
This was a fantastic Meal! thanks babe
This is really weird. I was just wondering who I could call to find this recipe. Seriously, that is so bizarre...
Wow it looks so yummy. I keep thinking that you should be inviting us over for dinner when you make your amazing meals. . . he he
p.s. what happened to the tenderloin idea?
This was a serious favorite of mine growing up - I make this all the time now! Yum...
I made this last night for dinner and G loved it! I had forgotten about this meal and am so happy that its back in my life! Thanks for the recipe Lauren:)
Our blog is private now, if you want an invite send me an email letting me know- kathrynbills@gmail.com
That recipe looks so good!
shane's a lucky hubby! i'm gonna give this recipe a whirl, even though i still burn mac n cheese.
Post a Comment