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Carla Hall's Chicken with Mushroom Duxelles

Carla Hall
Servings: 4
30 to 60 min

Try this French-inspired comfort food!

  • Ingredients
  • step-by-step directions
Carla Hall's Chicken with Mushroom Duxelles
  • 4 Airline Chicken (cut into strips)
  • 2 tablespoons Butter
  • 2 tablespoons Olive Oil
  • 2 cups Button Mushrooms (chopped)
  • 1 Shallot (chopped)
  • 2 tablespoons Thyme (leaves only) chopped
  • 1/2 cup Dry White Wine
  • 2 cups San Marzano Tomatoes (drained and chopped)
  • 1 cup Chicken Stock
  • 1/4 cup Heavy Cream
  • 1 Pack Swanson Flavor Boost
  • 1 Sheet Puff Pastry
  • 1 tablespoon Rosemary
  • Salt
  • Pepper
  • Cook puff pastries as per package instructions (Cut into squares, on a baking sheet for 12 minutes at 375), cutting a small slit in the puff and inserting a small sprig of rosemary.
  • Season the strips of chicken with salt and pepper. Heat butter and olive oil in a saute pan over medium-high heat. Sear the chicken on all sides and then remove to a plate. In the same pan, add shallots, mushrooms, and thyme, and saute until mushrooms and shallots are tender, about 5-8 minutes. Deglase the pan with white wine and then add the tomatoes, chicken stock, chicken, and flavor boost. Stir all together and let reduce slightly. Add the cream.
  • Serve on top of puff pastry.
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