Chicken A La Queen ;)

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 8 puff pastry shells (recommended brand pepperidge farms since most puff pastry shells come in packages of six, buy two, a)
• 3 stalks celery ribs, thinly sliced on a long angle
• 1 large onion, finely chopped
• 2 carrots, thinly sliced on a long angle
• 1 bay leaf (fresh or dry)
• 1/2 red bell pepper, thinly sliced into strips
• salt & freshly ground black pepper
• 3 tablespoons butter
• 3 tablespoons flour
• 1/2 cup wine
• 1 quart chicken stock
• 1 cup heavy cream
• 4 boneless skinless chicken breasts, cut into bite-size pieces
• 1/2 lb thin asparagus, cut into one-inch pieces on a long angle
• 1 cup frozen peas
• 5 -6 sprigs fresh tarragon, leaves stripped and roughly chopped
• 2 tablespoons extra virgin olive oil

Recipe

• 1 preheat oven as directed on package for pastry.
• 2 place pastry shells on a non-stick baking surface then place in oven.
• 3 bake pastries until golden.
• 4 remove from oven and let cool.
• 5 in a large, deep skillet add approximately 2 tablespoons oil to medium high heat.
• 6 add celery, onions, carrots, bay leaf and a little salt and pepper to taste.
• 7 cook, until the veggies start to get tender, stirring frequently, about 5 minutes.
• 8 add the red bell pepper and cook for an another 2-3 minutes.
• 9 push the veggies to the edge and add the butter to the center of the pan.
• 10 once melted, add the flour and cook for about a minute.
• 11 whisk in wine, chicken stock and cream.
• 12 bring to a simmer then add the chicken pieces.
• 13 once simmering again, add the asparagus. continue to simmer until the chicken is cooked through and the asparagus is tender, about 10-12 minutes.
• 14 add peas and tarragon and stir to combine. add salt and pepper to taste.
• 15 place 2 shells on each dinner plate and fill each shell with the chicken mixture. place pastry lid on top and garnish with a sprig of tarragon.
• 16 enjoy ;)!