Create Amazing Meals

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Chicken Vol au Vents in White Wine Tarragon Cream Sauce with Steamed Broccoli

by



White Wine Reduction

In a small sauce pan over low heat, simmer:
1 bottle White Wine (we used Roblar Estate Fume Blanc)
1 Tablespoon Tarragon
1 Tablespoon Shallots, minced
1 teaspoon Black Peppercorns
Simmer for 1 hour until reduced to 2 cups.
Strain herbs and reserve sauce.

(Extra sauce may be used in Salad Dressing, or to drizzle over Shrimp or Vegetables.)

Preheat the oven to 350 degrees.

Chicken and Vegetables in White Wine Cream Sauce

In a square baking pan, drizzle about 2 Tablespoons Olive Oil.
Place 2 boneless, skinless Chicken Breasts.
Sprinkle with Salt, Pepper, and Parisien Bonnes Herbes.
Cover pan with foil and bake for 30 minutes.
Allow chicken to cool slightly, then cut into 1/2 inch dice.
Set Aside.

Increase oven temperature to 425 degrees and bake 6 Puff Pastry Shells according to package directions.

In a medium skillet over medium-low heat, saute:
1/4 cup Butter
1 1/2 cups Pearl Onions, cleaned and peeled
Cook, stirring occasionally, until onions soften – about 5 minutes.
Sprinkle with 3 Tablespoons Flour, and stir to until Butter is absorbed.
Then whisk in one cup of reserved Wine Reduction Sauce.
When thoroughly combined, whisk in 1 cup Heavy Cream.
Stir in 1 cup Peas (we used frozen) and diced Chicken.
Add Salt to taste.

Remove tops from puff pastry shells and fill with chicken and sauce, then replace tops.


Steamed Broccoli
Remove the stems from a head of Broccoli and place in a saucepan with about 2 inches of water.
Sprinkle with Salt & Pepper.
Steam over medium-high heat for about 8 minutes.
Strain and top with Butter.

Enjoy!
Summerwood Winery, Paso Robles, California
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!

Comments

  1. How elegant! I bet this was a treat to have for dinner. A cream sauce made with white wine reduction sound really delicious.

  5. This all sounds heavenly…especially that wine cream sauce. What a gorgeous plate! Thank you for sharing sweet friend. I’m nursing a bit of a cold, and this post warmed me right up. I hope you are having a happy end to your week!

  7. I’m starting to catch up on your very edible Posts, Susan. I suspect this was a meal made over the Presidents Holiday Week-end as it probably took a bit of time to prepare. That being said, it doesn’t look difficult. It’s something I could serve to company easily, I think. Love the image in my mind of Parisien Bonnes Herbs. I am wondering if my friends, Ruth & Peter, who are spending two months in Cambria this Winter have been to the Summerwood Winery. I will share this Link with Ruth. I am looking forward to next Friday with great anticipation. See you soon (Can you believe I can say that.)

  8. Hi Susan! I would be very happy with this dinner for a special occasion-my birthday is coming up… 🙂 Now this looks like an amazing French meal-wish it was an assigned FFWD 😉 Enjoy your weekend;-)