instructions Cook puff pastries as per package instructions (Cut into squares, on a baking sheet for 12 minutes at 375), cutting a small slit in the puff and inserting a small sprig of rosemary.
ingredients 4 Airline Chicken (cut into strips) Salt Pepper 2 tablespoons Butter 2 tablespoons Olive Oil 2 cups Button Mushrooms (chopped) 1 Shallot (chopped) 2 tablespoons Thyme (leaves only) chopped 1/2 cup Dry White Wine 2 cups San Marzano Tomatoes (drained and chopped) 1 cup Chicken Stock 1 Pack Swanson Flavor Boost 1/4 cup Heavy Cream
instructions Season the strips of chicken with salt and pepper. Heat butter and olive oil in a saute pan over medium-high heat. Sear the chicken on all sides and then remove to a plate. In the same pan, add shallots, mushrooms, and thyme, and saute until mushrooms and shallots are tender, about 5-8 minutes. Deglase the pan with white wine and then add the tomatoes, chicken stock, chicken, and flavor boost. Stir all together and let reduce slightly. Add the cream.