This delicious recipe for chicken puff pastry is perfect for using leftovers from your roast chicken from the day before. It is generously topped with mushrooms. A traditional grandmother's recipe that is easy to make, offering a change from seafood bites.
Preparation of the ingredients Preheat the oven to 200°C. Cut the chicken breasts (or leftover chicken) into very small pieces (about 1.5 cm). Also cut the mushrooms to the same size.
Cooking In a skillet, cook the chicken in 20 g of butter. Add the mushrooms, a bit of butter, and let everything cook over low heat. Season with salt and pepper. Note: If you are using leftover chicken, add it at the same time as the mushrooms.
Preparation of the sauce: Bring water to a boil for the rice. Begin preparing the sauce: In 1/2 liter of boiling water, dissolve the chicken bouillon cube. Once well dissolved, set aside.
In a saucepan, melt the 50 g of butter. Once it is well heated, add the flour all at once. Stir gently and let it cook for a few moments without stopping to stir. Still over the heat, gradually pour in the broth, and while stirring, let it thicken. Add the lemon juice, salt, and pepper. Incorporate the chicken and mushrooms into the sauce.
Reheat the bites in the oven and serve. Heat the bites in the oven for about ten minutes (be careful not to burn them). Fill them with the filling and serve with rice.
0 servings
5
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