Save 20% now through June 2, 2012. 
Print Recipe
Chicken and Wild Mushrooms Supreme
Description
Savor chunks of tender chicken and wild mushrooms bathed in a creamy sauce and served up in crisp puff pastry. With some fresh chives sprinkled over the top, you have a dish ready for company or family in short order.Ingredients
Serves
4-6
- 1 tablespoon canola oil
- 1 medium onion, diced
- 2 cups sliced wild mushrooms (about 8 ounces)
- 1/2 teaspoon dried thyme
- Salt and ground black pepper
- 2 containers (11 ounces each) More Than Gourmet White Wine Sauce
- 3 tablespoons heavy cream
- 2 cups diced cooked chicken
- Puff pastry shells, baked according to manufacturer's instructions and warmed in a 200-degree oven
- Snipped fresh chives, for garnish
Methods/steps
- Heat a large skillet over medium heat. Add the oil, and then the onion, mushrooms, thyme, and a sprinkle of salt and pepper. Sauté the vegetables, stirring frequently, about 5 minutes, until they are lightly browned and tender.
- Reduce the heat to low and add the More Than Gourmet White Wine Sauce, stirring to combine. Simmer for 5 minutes, stirring occasionally.
- Whisk in the cream, stir in the chicken, and simmer 2 minutes more, until the chicken is warmed through. Season to taste with more salt and pepper if needed.
- To serve, ladle the chicken and mushroom sauce into the warm puff pastry shells, and sprinkle with the chives.
Additional Tips
Wine Pairing: white Burgundy, lightly oaked new world Chardonnay, or Viognier.