Chicken Vol-Au-Vont

• 2 -4 tablespoons flour
• 2 -4 tablespoons butter
• 1 cup chicken stock, chilled
• 1 egg yolk, lightly beaten
• lemon juice
• cream
• 1 onion, sliced
• 500 g chicken, chopped
• 1 (400 g) can champignon mushrooms or (400 g) can fresh mushrooms, quartered
• 2 -3 sheets puff pastry

1. Preheat oven and prepare pastry for cooking To Make Roux: Melt butter in small saucepan.
2. Add equal amount of flour and cook til smooth and golden The more of this you make up, the thicker the sauce.
3. To make Sauce: To the roux add 1 cup of COLD chicken stock and bring to boil.
4. Lower heat and add egg yolk, a squirt of lemon juice, and a couple of glugs of cream.
5. Leave aside while you cook the chicken.
6. Put pastry into oven for cooking Fry the onions over low heat until soft, raise heat, and add chicken& mushrooms, cook til just done.
7. Add sauce, heat through and serve with puff pastry.

chicken stock, egg yolk, lemon juice, cream, onion, champignon mushrooms, pastry

Taken from www.food.com/recipe/chicken-vol-au-vont-87163 (may not work)