Chicken Friand Tourte Au Poulet Et Champignons Recipe

How to Make Chicken Friand Tourte Au Poulet Et Champignons

1. Preheat oven to 375°F (190°C).
2. Season 1 lb boneless, skinless chicken breasts with salt and pepper.
3. Heat 1 tbsp olive oil in a large saucepan over medium heat. Add 2 tbsp butter.
4. Cook chicken until done, about 7-9 minutes per side. Remove chicken from pan and allow to cool.
5. Pour out any chicken juices, reserving for later use.
6. 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.
7. Stir in 1/2 tsp herbs de Provence and sauté for 1 minute until fragrant.
8. Add 1/2 cup dry white wine and cook until it evaporates.
9. Chop the cooled chicken into bite-sized pieces.
10. Transfer the mushrooms to a small bowl.
11. Add 2 tbsp butter and 1/2 medium onion (chopped) to the pan. Sauté until soft, about 5 minutes.
12. Stir in 2 cloves minced garlic and the remaining 1/2 tsp herbs de Provence. Cook for 45 seconds.
13. Whisk in 2 tbsp all-purpose flour to make a roux, cooking for about 3 minutes.
14. Combine reserved chicken juices with enough chicken broth to make 1 cup of liquid. Gradually whisk into the roux.
15. Stir in the remaining 1/2 cup white wine, the cooked mushrooms, and 1/2 cup heavy cream.
16. Simmer until slightly thickened. If too thick, add more wine. Season with salt and pepper to taste.
17. On a baking sheet lined with parchment paper dusted with flour, lay out one sheet of thawed puff pastry (14.1 oz).
18. Cut the pastry diagonally into two large triangles.
19. Spoon about 1/4 cup of the chicken and mushroom mixture onto each half of the pastry.
20. Fold and pinch the pastry to create large triangle friands.
21. Brush the tops with an egg wash (1 egg beaten with 1 tbsp water).
22. Bake for 30 minutes, or until golden brown.
23. Carefully remove the friands from the parchment paper.
24. Serve one half of a triangle per serving. Top with extra mushroom mixture if desired.