Take-out Tuesday, Chicken Under the Stars

This might not be quite as quick as my usual Take-out Tuesday recipes, but it is easy, and so flavorful and I just knew you would want some more stars this week in honor of the 4th of July!

Chicken and puff pastry thepainted.com

This reminds me of a French dish because of the puff pastry, mushrooms, onions and lemon thyme, so you kinda feel all fancy and sophisticated making it ~

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This will have you hooked from the beginning, the aroma of garlic sauteeing in oil makes me swoon everytime

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First saute the chicken tenders quickly over medium high heat, about 3 minutes a side, or until golden

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Set chicken aside and add mushrooms to the hot garlic oil

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Once mushrooms have started to brown, toss in the asparagus and stir it around for several minutes

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then add the prosciutto and give it a quick stir fry

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give the thyme leaves a snip snip

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Pour the broth and wine into the skillet and add seasonings

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Turn it into a casserole dish and smile at all your French “Chefiness”

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No harm in adding a sprinkling of fresh Parmesan

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and then of course le piece de resistance, Puff Pastry Stars~and you, mon cher or cherie, have created a masterpiece!

chicken under the stars thepaintedapron.com

Bon Appetit!

chicken under puff pastry stars thepaintedapron.com

Chicken Under the Stars 1 thepaintedapron.com

Here’s the recipe:

 CHICKEN UNDER THE STARS  with asparagus and mushrooms

for a printable version click here

3 tablespoons butter, divided

3 garlic cloves, minced

4-6 chicken tenders

1/2 pound assorted fresh mushrooms, sliced

12-16 asparagus spears, cut into 1 inch pieces

2 ounces thin prosciutto slices, cut into thin strips

1 cup low-salt chicken broth
1/2  cup sherry

2 teaspoons grated lemon peel
2 teaspoons chopped fresh thyme {lemon thyme if possible}
1 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons cornstarch mixed with 1/2 cup water

1/2 cup finely grated Parmesan cheese

1 sheet Puff pastry, thawed

1 egg

star cookie cutter

Melt 3 tablespoons butter in heavy large pot over medium-high heat. Add garlic; sauté  chicken quickly until tenders are browned, about 5 minutes.  Remove chicken and set aside.  Brown mushrooms in same skillet.  When mushrooms are just about done add asparagus and stir fry for about 2 minutes. Toss prosciutto in to brown. Add broth, sherry,  lemon peel, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Reduce heat to medium-low; simmer uncovered 20 minutes to blend flavors. Whisk cornstarch mixture to combine and add to skillet; stir until mixture thickens slightly, about 1 1/2 minutes. Season sauce to taste with more salt and pepper, if desired.  Rough chop chicken and add it back to pan.

Transfer mixture to 8×8 -inch glass or ceramic baking dish.  Sprinkle Parmesan over. Cut stars out of puff pastry with a cookie cutter and put on top of chicken mixture.  Brush stars with an egg wash.  Bake at 400 until bubbly and pastry is golden, about 30 minutes.  Serves 2-4

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I’m joining these great parties:

the Tablescaper for SEASONAL SUNDAY

Stone Gable  TUTORIALS, TIPS & TIDBITS THURSDAY

A Stroll Thru Life for INSPIRE ME TUESDAY

The Gunny Sack for TIME TO SPARKLE

Memories by the Mile for TUESDAY TRIVIA

Rattlebridge Farms for FOODIE FRIDAY

The Dedicated House for MAKE IT PRETTY MONDAY

On Sutton Place for BLITZED ON PINTEREST

Comments
9 Responses to “Take-out Tuesday, Chicken Under the Stars”
  1. Looks delish and it looks like something even I could do.:-)

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  2. maureen says:

    I must try this at the beach. Such a clever idea. Of course, we must dine outside. Happy 4th. Maureen

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  3. Michelle says:

    Stopping in from Memories By the Mile. The title caught me–so cute! And the dish looks delicious.

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  4. I love love love this recipe!!!! It is such a star!!!! I have to make this. Thanks for your creativity and recipe!

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  5. a quiet life says:

    this sound good and i love the name~

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  6. This sounds delicious and I love the name of the dish! I would love to scrap my meal plan and make this!

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