Chicken Vol-au-vont

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 3
• 2 -4 tablespoons flour
• 2 -4 tablespoons butter
• 1 cup chicken stock, chilled
• 1 egg yolk, lightly beaten
• lemon juice
• cream
• 1 onion, sliced
• 500 g chicken, chopped
• 1 (400 g) can champignon mushrooms or 1 (400 g) can fresh mushrooms, quartered
• 2 -3 sheets puff pastry

Recipe

• 1 preheat oven and prepare pastry for cooking to make roux: melt butter in small saucepan.
• 2 add equal amount of flour and cook til smooth and golden the more of this you make up, the thicker the sauce.
• 3 to make sauce: to the roux add 1 cup of cold chicken stock and bring to boil.
• 4 lower heat and add egg yolk, a squirt of lemon juice, and a couple of glugs of cream.
• 5 leave aside while you cook the chicken.
• 6 put pastry into oven for cooking fry the onions over low heat until soft, raise heat, and add chicken& mushrooms, cook til just done.
• 7 add sauce, heat through and serve with puff pastry.