Chicken Vol-Au-Vent

• 6 chicken thighs
• 2 tsp. butter or olive oil
• 1 chicken bouillon cube
• 1/2 c. hot water
• 3 Tbsp. all-purpose flour
• 1/4 tsp. salt
• 1/4 tsp. paprika
• dash of pepper
• 1 c. light cream
• 1 (6 oz.) can sliced mushrooms, drained
• 1/4 c. dry white wine
• 6 Brown 'N Serve sausages
• 1 (10 oz.) pkg. frozen patty shells, thawed

1. In a medium skillet, brown chicken on both sides in butter or olive oil.
2. Dissolve bouillon cube in hot water.
3. Add to chicken. Cover and simmer for 20 minutes or until meat is tender.
4. Remove chicken from broth; let cool until cool enough to handle.
5. Remove bones carefully (boneless chicken thighs may be used).
6. Measure broth from skillet and add water to equal 1 cup liquid.
7. Pour liquid into skillet.
8. Combine flour, salt, paprika and pepper; stir in cream.
9. Add to chicken broth in skillet.
10. Cook quickly, stirring constantly, until mixture thickens and bubbles.
11. Stir in mushrooms and wine.
12. Set aside to cool.

chicken, butter, chicken, hot water, flour, salt, paprika, pepper, light cream, mushrooms, white wine, sausages, frozen patty shells

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1056343 (may not work)