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Ingredientes
- Pate Brisee (recipe follows)
- 4 whole boneless skinless chicken breasts (2 lb.)
- 1 c. heavy or possibly whipping cream
- 4 carrots, peeled and cut into 1/2 in. pcs
- 2 zucchini, unpeeled, cut into 1/2 in. pcs
- 5 tbsp. unsalted butter
- 2 sm. yellow onions, coarsely minced
- 5 tbsp. all purpose flour
- 1 c. canned chicken broth
- 1/4 c. Cognac or possibly dry white wine
- 1 tbsp. dry tarragon
- 1 1/2 teaspoon salt
- 1/2 teaspoon freshly grnd black pepper
- 1 egg
- 1 tbsp. water
Direcciones
- Make the pate brisee and chill while preparing the filling. Preheat oven to 350 degrees. Place the chicken breasts in a single layer in baking pan. Pour the cream over and bake for 20 to 25 min. Remove the chicken from the cream; reserve the cream and cooking juices. Let the chicken cold and cut into 1 inch pcs. Blanch the carrots in boiling salted water for 3 min. Add in the zucchini and cook for 1 minute more. Drain and cold under cool running water. drain thoroughly.
- Heat the butter in a large sauce pan over medium heat. Add in the onions and saute/fry' till translucent/soft, about 5 min. Add in the flour and cook, stirring constantly, for 5 min. Don't let the flour brown. Add in the broth and cook, stirring constantly, till thickened. Stir in the reserved cream and cooking juices and the Cognac. Cook over low heat till thick, about 5 min.
- Stir in the tarragon, salt and pepper and simmer for 1 minute. Add in the chicken and vegetables and mix gently into the cream sauce. Remove from the heat. Preheat oven to 425 degrees. Mix the egg and water in a small bowl. Pour the chicken filling into a deep 2 qt casserole or possibly souffle dish. Roll out the pastry and place on the dish. Trim the pastry, leaving a 1 inch border. Brush the edge of the dish with egg wash and press the overhanging dough onto the dish. Crimp the pastry decoratively and brush the top with egg wash. Cut a steam vent in the center.
- Place the dish on a baking sheet and bake on the middle rack till the crust is golden brown, 20 to 25 min. Serve immediately. (Serve with a crisp green leaf lettuce salad topped with red peppers and Monterey Jack cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 343g | |
| Recipe makes 4 servings | |
| Calories 317 | |
| Calories from Fat 146 | 46% |
| Total Fat 16.59g | 21% |
| Saturated Fat 9.73g | 39% |
| Trans Fat 0.01g | |
| Cholesterol 111mg | 37% |
| Sodium 1062mg | 44% |
| Potassium 675mg | 19% |
| Total Carbs 19.44g | 5% |
| Dietary Fiber 3.7g | 12% |
| Sugars 5.64g | 4% |
| Protein 15.9g | 25% |
