Vol-au-vent with chicken
Instructions
Thinly slice the white part of the leek and onion, let them dry in a pan where you have heated two tablespoons of olive oil.
Add the chicken breast and chopped almonds.
Sprinkle with half a tablespoon of flour, sprinkle half a glass of wine and let evaporate.
Pour a cup of broth.
Add salt and pepper and continue cooking until the sauce reaches a thickish consistency.
Turn, season with a little chopped parsley.
With this compound fill the vol-au-vent.
Place in preheated oven at 150 degrees for a few minutes, and serve hot.
Ingredients and dosing for 4 persons
- 8 vol-au-vent
- 200 g of chicken breast
- 100 g of leeks
- 40 g of peeled almonds
- 1 cup of broth
- Onion
- 1/2 cup of dry white wine
- 1/2 tablespoon of flour
- Parsley
- Olive oil
- Salt
- Pepper