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Chicken and Wild Mushrooms Supreme

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 gourmet dish for an intimate dinner ready in short order.


2 as a main dish, 4 as an appetizer
  • 1 tablespoon canola oil
  • 1 small onion, diced
  • 1 cup sliced fresh wild mushrooms
  • 1 large shallot, minced
  • 2 sprigs parsley
  • 1 bay leaf
  • 1/2 cup dry white wine
  • 3/4 ounce (about 4 teaspoons) Fond de Poulet Gold®
  • 2 cups water
  • 1/4 teaspoon kosher salt, plus additional as needed
  • 1 1/2 tablespoons unsalted butter, at room temperature
  • 1 1/2 tablespoons flour
  • Ground black pepper.
  • 2 tablespoons heavy cream
  • 1 1/2 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


  1. Heat a small skillet over medium heat.  Add the oil, and then the onion and mushrooms.  Sauté the vegetables, stirring frequently, about 5 minutes, until they are lightly browned and tender.  Remove the pan from the heat and set aside.
  2. Combine the shallot, parsley sprigs, bay leaf, and white wine in a large saucepan.  Bring to a boil over medium-high heat and cook until the wine is reduced by half, to about 1/4 cup.
  3. Reduce the heat to medium and add the Fond de Poulet Gold®, water, and kosher salt, whisking until the Fond de Poulet Gold® dissolves.  Bring the sauce to a simmer and cook, keeping it at just a simmer, for 15 minutes.  While the sauce simmers, combine the butter and flour in a small bowl and blend them into a paste.
  4. At the end of the 15 minutes, whisk the butter/flour paste into the sauce until it dissolves completely.  Simmer for 2-3 more minutes, whisking constantly, until the sauce has thickened.
  5. Whisk in the cream, then stir in the chicken and the reserved mushroom/onion mixture, and simmer 2 minutes more, until warmed through.  Season to taste with more salt and pepper if needed. Remove the bay leaf and parsley sprigs.
  6. 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.

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Classic French Stocks and Sauces