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!
I will be joining these fabulous parties and blogs:
Sundays on Silverado/ Happiness is Homemade
Between Naps on the Porch / Turn About Tuesday
Wednesday Linky Party / Karin’s Cottage Linky Party