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.
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.
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.
|Summerwood Winery, Paso Robles, California|