Boneless Chicken Recipe
Vol au Vents Chicken and Mushroom
Photo Description:
Vol au vents are always a great dish to serve at parties or get-togethers. This chicken and mushrooms recipe is served in a pastry shell and the pastry holds the chicken mixture and adds to the appeal of the dish. Vol au vent cases are made of crumbly, flaky pastry and this goes really well with the chicken and mushrooms filling. If you enjoy breast chicken recipes, this vol au vents recipe shows you how easy it is to combine the skinless, boneless chicken breast with mushrooms and a white sauce and make a delicious filling for vol au vents. You can also serve the chicken mixture over a baked potato for a tasty lunch or supper.
Chicken and Mushroom Vol au Vents
Vol au vents make a great appetizer and there are lots of different flavors of vol au vents to make. Chicken and mushroom vol au vents are especially good though. Vol au vents are easy to make and if you have already tried some breast chicken recipes, fried chicken recipes and chicken casserole recipes, perhaps vol au vents are the next recipe to try. There are lots of chicken and mushroom recipes, many of which you might already have tasted, because these two ingredients are very nice together, especially when a nice white sauce is added to the mix.
The ingredients in this chicken recipe are quite simple and the filling is just chicken, mushrooms, salt, pepper, and white sauce. These vol au vents are great served warm or chilled and they make a wonderful addition to potluck parties or picnics. Why not serve them as an appetizer if you are having a party? They are nice as a snack too for any time of the day or evening.
You can get readymade vol au vents fillings but making your own with a combination of chicken, mushrooms and white sauce will give the dish a superior taste and make the vol au vents more impressive. They are great served warm; because people tend to bite into these (at least, if you are serving them as finger food or buffet food), it is a good idea to let these vol au vents cool down for ten minutes before serving them. They will still be warm but not piping hot.
Vol au Vents with a Chicken and Mushroom Filling
Ingredients -
12 vol au vent cases
½ oz butter
4 oz mushrooms, sliced
4 oz cooked chicken, chopped finely
½ pint white sauce
Salt and pepper
Preparation:
Cook the vol au vent cases as per the package directions, then remove the tops and set them aside.
Fry the mushrooms in the butter until soft, and then stir in the sauce and chicken.
Season then bring to the boil and let cool a bit afterwards.
Spoon this mixture into the vol au vent cases and put the lids back on.
Serve hot or cold.
(Serves 4)