When I was growing up, my parents loved throwing dinner parties. This recipe is one that I loved to make with my mom. Thinking back on those memories, I always smile! This retro dish is packed with deliciousness. It’s warm and rich and nestled in crisp vol-au-vent pastries. Whatever the current foodie trends, I continue to love and promote the noble vol-au-vent.Courtesy of Chef Lynn Crawford for Cook for the Cure 2013.
ingredients
directions
In a medium skillet over medium-high heat, heat oil and melt butter. Add chicken and sauté until no pink remains, about 10 minutes. Add leek and saute for 5 minutes. Add shallots, asparagus, and thyme; cook for 3 minutes more, stirring frequently.
Add wine and scrape up any brown bits stuck to the bottom of the skillet. Stir in cream and continue cooking until sauce has reduced by half. Remove thyme sprig.
Spoon chicken mixture into pastry cups and serve immediately.