Ingredients
(4 servings)
- 2 chicken breasts
- 1 bag of broccoli puree Épurée
- 4 vol-au-vent
- 473 ml baking cream
- 1 cup mushrooms, sliced
- 1 onion, chopped
- ½ cup diced carrots
- ¼ cup diced celery
- ½ cup green peas
- ½ cup corn
- 1 cup white wine
- Salt and pepper
Suggestion
- Possibility to replace the broccoli purée by the mushroom purée
- Possibility to replace the chicken with shrimps
- Add herbs (dill, mint, parsley, chives) for freshness
- Feel free to add a good cheddar cheese in the sauce or as a topping
Preparation
- Cut vegetables and chicken breasts into cubes.
- Sweat and brown the chicken. Season
- Add mushrooms, carrots, celery, onions and brown. Season with salt and pepper
- Deglaze with white wine and let reduce.
- Add the cream and lower the heat.
- Reduce to desired consistency and add green peas, corn.
- Stir in broccoli purée. Adjust seasoning.
- Heat the vol-au-vent.
- Raise the plate and bon appétit!
