CHICKEN FRIAND RECIPES

Steps:

• Preheat oven to 375. Season chicken with salt and pepper. In large saucepan, heat oil over medium heat. Stir in 2 T butter. Cook chicken until done, about 7-9 minutes. Remove chicken from pan and allow to cool. Pour out any chicken juices for later use.
• To pan, add in 2 T butter. Sauté mushrooms until they give off their liquid and it evaporates. Stir frequently. Toss in 1/2 teaspoon of herbs de Provence and sauté “until fragrant,” or about 1 minute. Add ½ cup wine and cook until it evaporates. In the meantime, chop chicken into bite-size chucks. When done, transfer mushrooms to a small bowl.
• Add remaining 2 tablespoons butter and onion to pan. Sauté until soft. Stir in garlic and remaining herbs de Provence, cook about 45 seconds. Whisk flour into pan to make a quick roux, about 3 minutes.
• Top off leftover chicken juices with broth as needed, for 1 cup. Gradually whisk in broth mixture and remaining wine. Stir in mushrooms and warm through. Stir in cream. If the sauce is too thick, add more wine. Taste, season with salt and pepper.
• Take sheet of thawed puff pastry and lay it out on a baking sheet with parchment paper sprinkled with flour. Cut pastry diagonally into two large triangles. Spoon about 1/4 cup chicken and ¼ mushroom mixture onto each halves of the pastry. Fold and pinch to make a large triangle friands. Brush tops with an egg wash. Bake friands in a pre-heated 375 degree oven for 30 minutes or until they’re golden on top.
• Carefully remove friands from parchment. One half of one triangle is one serving. Top with additional mushroom mixture.

Steps:

• "Melt butter in a large pot. Add chopped onions and garlic and cook until translucent. About 3-5 minutes. Add mushrooms and sauté adding more butter if necessary. Turn down heat to medium low and cover and let the mushroom mixture ‘sweat’ a few minutes stirring occasionally until they release their juices. Add two cans (about 28 ounces) of chicken broth, crushed rosemary, thyme leaves, onion powder and garlic powders to the mushroom mixture. Bring just to a boil. In a separate bowl pour 1 can (14 ounces) of the chicken broth. Add flour and whisk well until fully incorporated trying to have as few lumps as possible. Add broth/flour mixture to boiling mixture. Stir until bubbly and thickened. Remove from stove. Add the cup of cream and stir until well blended. Add about 2 cups of the thickened mushroom sauce to the diced chicken. Mix well. Add more sauce if too dry. Set aside. Unfold a sheet of puff pastry. Cut the dough into thirds along the obvious lines. Mound a generous scoop (about 1/3 to 1/2 cup) of filling on half of each dough piece, leaving room around the edges to seal. (I had to somewhat press the pastry out with my fingers if I put on too much filling.) Wet the edge around the filling with egg wash, fold the other half over to encase filling, and use the tines of a fork to press it closed. Brush the tops of each pastry with egg wash. (At this point, the filled pastries can be flash-frozen on a parchment-lined tray, then individually wrapped and bagged for freezer storage. This is what I did.) About an hour before serving I took the individual frozen pastries out of the freezer and laid them on a large baking sheet lined with parchment paper. Do not thaw. Bake in a preheated 400 degree oven for about 30 minutes. Check at 30 minutes. If necessary add another 10 minutes to the cooking time. (I added the extra 10 minutes to the baking time.) The pastries should puff and turn golden brown. Try not to overbrown. When done remove from oven. Ladle sauce over top. Then grind fresh pepper over top of sauce. Serve. Recipe from www.ladynann.com"