Chicken Breasts in Mustard-SauceChicken filled Puff Pastry Baskets Chicken in Honey-Mustard Marinade

Chicken filled Puff Pastry Baskets

250 g / 9 oz
20 g / 0.75 oz
40 g / 1.5 oz
240 g / 8.5 oz

125 ml / 4.75 oz
1 tsp
1 tsp
2 tbsp
chicken breast fillet
butter, unsalted
artichoke hearts
pepper, salt
sparkling wine
instant broth
starch flour
Puff Pastry Baskets

Serves 3 - 391 cal per serving
Prep-time: 15 min. - Total-time: 20 min.
To make the chicken filled Puff Pastry Baskets, first of all pre-heat the oven to 350 F. Finely dice the chicken fillets. Melt the unsalted butter in a coated skillet and fry the chicken on medium heat until golden. Cut the green onions in small rings and add to the chicken. Drain the canned artichoke hearts well, dice and add to chicken. Season with freshly ground pepper and salt. Pour in the champagne and season to taste with 1tsp instant chicken broth. Dissolve starch flour in a little cold water, add to sauce to thicken, stir well. Add cream. Bake the Puff Pastry Sheets (e.g. Peppridge Farm) according to directions on the package. Put the warm baskets on plates and fill with chicken and vegetable. Arrange some of the chicken mixture next to the basket on the plate.

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