Ingredients
- 4 skinless chicken breasts
- 4 t cream
- 190 ml creme fraiche
- 190 ml strong chicken stock
- 250 g shallots quartered
- 2 leeks chopped
- salt and pepper
- 1 packet of ready-made puff pastry
Method
- Fry the leeks and shallots in butter for 5 minutes
- Heat a little oil in a pan. Seal the chicken on both sides.
- Heat the cream, creme fraiche and stock together.
- Cut the chicken into fork-sized pieces and place in the hot sauce. # After 5 minutes, add the shallots and leeks and heat for 5 minutes.
- Season.
- Make 4-6 small circles using the pre-rolled puff pastry. Place on a baking sheet and bake until risen.
- Serve the chicken and leeks with a circle of pastry on top.
Servings
4
Category
Main
Source
w 2008109121313
This work is licensed under a Creative Commons License.