Ingredientes para Chicken Friand Tourte Au Poulet Et Champignons
- Boneless Skinless Chicken Thighs
- Unsalted Butter
- Olive Oil
- Salt & Pepper
- Sliced Mushrooms
- Herbes De Provence
- Dry White Wine
- Yellow Onion
- Garlic Clove
- 2 tbsp all-purpose flour
- Chicken Broth
- Heavy Cream
- 1 sheet (14.1 oz) thawed puff pastry
- 1 egg beaten with 1 tbsp water
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chicken Friand Tourte Au Poulet Et Champignons? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Chicken Friand Tourte Au Poulet Et Champignons
- Preheat oven to 375°F (190°C).
- Season 1 lb boneless, skinless chicken breasts with salt and pepper.
- Heat 1 tbsp olive oil in a large saucepan over medium heat. Add 2 tbsp butter.
- Cook chicken until done, about 7-9 minutes per side. Remove chicken from pan and allow to cool.
- Pour out any chicken juices, reserving for later use.
- Add 2 tbsp butter to the same pan. Add 8 oz sliced mushrooms and sauté until they release their liquid and it evaporates, stirring frequently.
- Stir in 1/2 tsp herbs de Provence and sauté for 1 minute until fragrant.
- Add 1/2 cup dry white wine and cook until it evaporates.
- Chop the cooled chicken into bite-sized pieces.
- Transfer the mushrooms to a small bowl.
- Add 2 tbsp butter and 1/2 medium onion (chopped) to the pan. Sauté until soft, about 5 minutes.
- Stir in 2 cloves minced garlic and the remaining 1/2 tsp herbs de Provence. Cook for 45 seconds.
- Whisk in 2 tbsp all-purpose flour to make a roux, cooking for about 3 minutes.
- Combine reserved chicken juices with enough chicken broth to make 1 cup of liquid. Gradually whisk into the roux.
- Stir in the remaining 1/2 cup white wine, the cooked mushrooms, and 1/2 cup heavy cream.
- Simmer until slightly thickened. If too thick, add more wine. Season with salt and pepper to taste.
- On a baking sheet lined with parchment paper dusted with flour, lay out one sheet of thawed puff pastry (14.1 oz).
- Cut the pastry diagonally into two large triangles.
- Spoon about 1/4 cup of the chicken and mushroom mixture onto each half of the pastry.
- Fold and pinch the pastry to create large triangle friands.
- Brush the tops with an egg wash (1 egg beaten with 1 tbsp water).
- Bake for 30 minutes, or until golden brown.
- Carefully remove the friands from the parchment paper.
- Serve one half of a triangle per serving. Top with extra mushroom mixture if desired.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
15g
Fat
155g
Carbs
13g
