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!
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 ~
This will have you hooked from the beginning, the aroma of garlic sauteeing in oil makes me swoon everytime
First saute the chicken tenders quickly over medium high heat, about 3 minutes a side, or until golden
Set chicken aside and add mushrooms to the hot garlic oil
Once mushrooms have started to brown, toss in the asparagus and stir it around for several minutes
then add the prosciutto and give it a quick stir fry
give the thyme leaves a snip snip
Pour the broth and wine into the skillet and add seasonings
Turn it into a casserole dish and smile at all your French “Chefiness”
No harm in adding a sprinkling of fresh Parmesan
and then of course le piece de resistance, Puff Pastry Stars~and you, mon cher or cherie, have created a masterpiece!
Bon Appetit!
Here’s the recipe:
CHICKEN UNDER THE STARS
Equipment
- star cookie cutter
Ingredients
- 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
Instructions
- 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