Chicken Liver Vol-Au-Vents
- 1 (10 ounce) package pastry shells
- 2 tablespoons butter
- 1 lb chicken liver, chopped
- 1 onion, chopped
- 2 fresh mushrooms, chopped
- 1 tablespoon flour
- 2/3 cup chicken broth
- 1 tablespoon grated parmesan cheese
- Bake the pastry according to package directions.
- Meanwhile, melt the butter in a skillet. Add the chicken livers and saute gently for 3 to 4 minutes, until lightly browned. Remove from the skillet.
- Add the onion to the skillet and saute until softened.
- Add the mushrooms and saute for 1 to 2 minutes.
- Stir in the flour, then the broth. Simmer, stirring, for about 5 minutes. Remove from the heat and stir in the chicken livers.
- Remove the "lids" from the pastry shells and spoon the filling into the shells.
- Sprinkle with the cheese.
- Replace the lids and serve.
pastry shells, butter, chicken, onion, fresh mushrooms, flour, chicken broth, parmesan cheese
Taken from www.food.com/recipe/chicken-liver-vol-au-vents-431069 (may not work)