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Carla Hall's Chicken with Mushroom Duxelles

Carla Hall Chicken Mushroom Duxelles
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Try this French-inspired comfort food!
skill level
Easy
time
30-60min
servings
4
cost
$
Contributed by : Carla Hall
Carla combined her love of comfort food and her time spent living in France to create this delicious dish. Try it!
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things you'll need.
ingredients
  • 4 Airline Chicken (cut into strips)
  • 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
  • 1/4 cup Heavy Cream
  • 1 Pack Swanson Flavor Boost
  • 1 Sheet Puff Pastry
  • 1 tablespoon Rosemary
  • Salt
  • Pepper
kitchenware
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step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe 
  • step 1
    ingredients 1 Sheet Puff Pastry
    1 tablespoon Rosemary
    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.
  • step 2
    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.
  • step 3
    ingredients   
    instructions Serve on top of puff pastry.
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