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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 8 |
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Directions: Melt butter in a heavy saucepan. Saute chicken breasts 3 to 5 minutes on
each side, until done. Cook on low heat to prevent browning. Remove
chicken and set aside. Add flour and cook 3 to 5 minutes to form a roux.
Add chicken broth slowly and stir constantly to prevent lumping. Simmer
until thickened. Stir in sherry and brown gravy and season to taste with
salt and pepper. Add diced, cooked chicken meat and heat through. Divide
chicken evenly among 8 pastry shells and serve immediately. Garnish with
chopped scallions.
Ingredients:
4 Tablespoon(s) Butter
1 Tablespoon(s) Flour
1 1/4 Cup(s) Chicken broth
2 Tablespoon(s) Sherry
3 Cup(s) Brown gravy
3 Cup(s) Chicken meat (5 breasts)
8 Puff pastry shells, baked |
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