Classic French-style chicken recipe that is guaranteed to impress your dinner guests.
|1 Pkg||Tenderflake® Patty Shells|
|2 tbsp||(30 mL) Butter|
|2||Leeks, white and pale green parts only, chopped|
|1/2 cup||(125 mL) Diced carrots|
|1/2||Red pepper, diced|
|1/2 tsp||(2 mL) Salt|
|1 1/2 tsp||(7 mL) Pepper|
|1/4 cup||(60 mL) Flour|
|1 1/2 cups||(375 mL) Chicken broth|
|1 cup||(250 mL) Milk|
|1 tbsp||(15 mL) White wine vinegar|
|2||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cooked and chopped|
|1 tbsp||(15 mL) Chopped fresh thyme|
|1 cup||(250 mL) Fresh or frozen peas|
BAKE patty shells according to the package directions. Remove centers as instructions indicate.
HEAT butter in a large skillet over medium-high heat. Add leek, carrots, peppers, salt and pepper. Sprinkle with flour and cook for 1-2 minutes. Whisk in broth, milk and white wine vinegar. Bring to a boil, reduce heat and simmer for 8-10 minutes or until thickened enough to coat the back of a spoon. Stir in chicken, thyme and peas. Cook 2-3 minutes or until bubbly and peas are tender.
SPOON chicken mixture into baked patty shells, allowing the mixture to overflow.
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