• Home
  • About
  • Recipe Index
  • Blogs I Love
  • Favorite Food & Wine
  • Work With Me

Create Amazing Meals

...designed to how you how to put a meal together using fresh, local ingredients

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

February 20, 2013 by susanelester 9 Comments



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.

Print this recipe

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!

Filed Under: Uncategorized Tagged With: broccoli, chicken, onions, peas, puff pastry, white wine

Comments

  1. Ana says

    February 20, 2013 at 11:53 pm

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

    Reply
  2. Laura (Tutti Dolci) says

    February 21, 2013 at 1:24 am

    Beautiful presentation, I love the white wine reduction!

    Reply
  3. Paula @ Vintage Kitchen says

    February 21, 2013 at 11:44 am

    The infused wine is wonderful, never thought about it, but it´s like infused vinegars. Some classic are always good, and this vol au vent looks amazing Susan! (and John…)jaja

    Reply
  4. Kathy says

    February 21, 2013 at 7:28 pm

    Such a gorgeous dinner…your vol au vent looks fabulous, Susan!! The white wine reduction sounds so good!

    Reply
  5. Monet says

    February 22, 2013 at 1:48 am

    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!

    Reply
  6. Natalie G says

    February 22, 2013 at 3:22 am

    Lovely fancy dish! The white wine reduction sounds way delicious!

    Reply
  7. Mary Hirsch says

    February 23, 2013 at 12:13 am

    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.)

    Reply
  8. Patty says

    February 23, 2013 at 3:46 am

    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;-)

    Reply
  9. Cocoa and Lavender says

    March 25, 2013 at 3:38 am

    These sound amazing! Our tarragon is just coming back, so I will be making them soon! ~ David

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Let’s Connect

What are you craving?

Subscribe to our Newsletter

Additional subscriptions:

More Yummy Stuff!

Partners

Bake along with me!
Bake along with me!

I'm a Dorista!
I'm a Dorista!

FBLA
FBLA

Find me on Yummly!
Find me on Yummly!

Be Honorable Always
LINKwithlove

Return to top of page
Copyright© 2010–2021 · Log in