Throwback Thursday, Chicken Under the Stars
This recipe is perfect for the holidays
with it’s festive topping of puff pastry stars
It’s kind of like a sophisticated chicken pot pie,
with chicken, mushrooms, and asparagus
The chicken is sauteed in butter and olive oil with garlic
Do this 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 to brown
Cut up the thyme leaves and add them to the skillet
Pour the broth and sherry into the skillet
and add lemon peel, salt & pepper
Mix corn starch with water and add it to the skillet
Stir until the mixture thickens slightly
Cut chicken into bite size pieces and add to pan,
stirring all to combine
Turn it into a sprayed casserole dish
Top with a sprinkling of fresh Parmesan
Put the puff pastry stars on top,
and brush them with an egg wash
Bake at 400 degrees F for 30 minutes until heated through and golden
CHICKEN UNDER THE STARS
Equipment
- star cookie cutter
- 8" x 8" baking dish
Ingredients
- 3 tablespoons butter
- 3 garlic cloves minced
- 1 Tbsp olive oil
- 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
Enjoy!
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Such a clever holiday dish! Lucky you having asparagus in this time of the year.
I love asparagus, I buy it all year round. Thanks Angie
That looks wonderful. I might make this for my next lunch with friends. I have December and the stars are a nice tie-in! (If I’m lucky, there will be leftovers!)
If you want leftovers, just double the recipe…”Duh”
Thanks Jeanie, I hope it’s a hit!
What a clever idea Jenna!
Thanks Dorothy, happy weekend!
You too!
This looks delicious and I have lots of cookie cutters. Maybe I’ll use a reindeer shape and tell everyone it’s “Reindeer Pot Pie.” Poor Rudolph.
haha, that’s a cute idea!
Looks very tasty and nice combination of flavors and textures. I would however add more stock and cream, as it bakes it might tend to dry out. As Manu Feildel says, “Where’s the sauce?!”
I can just imagine the wonderful combination of flavors!
Thank you Linda, have a great weekend!
Jenna, this looks fabulous! Wish I was having this for dinner tonight!
Thank you Pam, happy weekend!
What a clever idea Jenna! And I love puff pastry 🙂
Thanks Deb, puff pastry is hard to resist!
Those stars do make this look quite festive! And I think the addition of asparagus is genius! I LOVE asparagus. I am so trying this recipe!
Thanks Pattie, I hope you love it!
Oh I love this idea of chicken under the stars Jenna. And the ingredients all sound so good and I love asparagus and mushrooms! And prosciutto too. I don’t have a star cookie cutter but I do have a snowflake and I think that would work just as well since it’s currently snowing here lol. Thanks for sharing and I hope you are having a wonderful week!
Thanks Kim, and yes snowflakes would be great! I can’t believe you already have snow, yikes! Stay cozy!
Sounds so tasty Jenna! Love the festive puff pastry stars too!
Thanks Mary 🙂
I sounds great Jenna, and the stars make it so festive.
Thanks Karen!
What a comforting casserole, Jenna, and tenon so pretty with the festive stars! Wouldn’t this be cute it individual ramekins with a single star on top, too? You share the best recipes, like I always say. Thank you. 😊
Thanks so much Kitty, you always share great recipes too!