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.
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.
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| Summerwood Winery, Paso Robles, California |
How elegant! I bet this was a treat to have for dinner. A cream sauce made with white wine reduction sound really delicious.
Beautiful presentation, I love the white wine reduction!
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
Such a gorgeous dinner…your vol au vent looks fabulous, Susan!! The white wine reduction sounds so good!
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!
Lovely fancy dish! The white wine reduction sounds way delicious!
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.)
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;-)
These sound amazing! Our tarragon is just coming back, so I will be making them soon! ~ David