Chicken A La Queen ;)

  1. Preheat oven as directed on package for pastry.
  2. Place pastry shells on a non-stick baking surface then place in oven.
  3. Bake pastries until golden.
  4. Remove from oven and let cool.
  5. In a large, deep skillet add approximately 2 tablespoons oil to medium high heat.
  6. Add celery, onions, carrots, bay leaf and a little salt and pepper to taste.
  7. Cook, until the veggies start to get tender, stirring frequently, about 5 minutes.
  8. Add the red bell pepper and cook for an another 2-3 minutes.
  9. Push the veggies to the edge and add the butter to the center of the pan.
  10. Once melted, add the flour and cook for about a minute.
  11. Whisk in white wine, chicken stock and cream.
  12. Bring to a simmer then add the chicken pieces.
  13. Once simmering again, add the asparagus. Continue to simmer until the chicken is cooked through and the asparagus is tender, about 10-12 minutes.
  14. Add peas and tarragon and stir to combine. Add salt and pepper to taste.
  15. Place 2 shells on each dinner plate and fill each shell with the chicken mixture. Place pastry lid on top and garnish with a sprig of tarragon.
  16. Enjoy ;)!

pastry shells, celery, onion, carrots, bay leaf, red bell pepper, salt, butter, flour, white wine, chicken, heavy cream, chicken breasts, thin asparagus, frozen peas, tarragon, extra virgin olive oil

Taken from www.food.com/recipe/chicken-a-la-queen-201788 (may not work)

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