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

1. Bake the pastry according to package directions.
2. 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.
3. Add the onion to the skillet and saute until softened.
4. Add the mushrooms and saute for 1 to 2 minutes.
5. Stir in the flour, then the broth. Simmer, stirring, for about 5 minutes. Remove from the heat and stir in the chicken livers.
6. Remove the "lids" from the pastry shells and spoon the filling into the shells.
7. Sprinkle with the cheese.
8. 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)