Creamy Chicken Vol au Vants
Cateogry/Type: Main Course
Prep Time: 30 minutes
- 12 Pidy Vol Au Vants
- 2 Tbsp Oil
- 4 Chicken Breasts cut into small cubes
- 60ml White Wine
- 60ml Chicken Broth
- 1 Tbsp dried Tarragon
- 1 Onion finly chopped
- 1 Garlic clove crushed
- 120ml double Cream
Heat the oil on a large frying pan and cook the chicken pieces until they they have a light golden colour. Set aside.
Add the onion and garlic to the pan and saute until translucent. Add the wine chicken broth and tarragon. Bring to the boil and simmer uncovered for 3 minutes.
- Add the cream and simmer for about 3 minutes until the sauce thickens and coats the back of the spoon. Season with salt and pepper to taste.
- Add the chicken back into the pan and serve.
- We recommend to refresh the vol au vants in the oven for 5 minutes before filling with the Creamy Chicken sauce!