Directions
- 1Slice chicken breasts into centimeter slices.
- 2Place the chicken in an enamel metal tin with olive oil, sea salt, and cracked black pepper.
- 3Add a knob of butter to the chicken.
- 4Slice up the spring onions.
- 5Add the sliced spring onions to the chicken.
- 6Grate a quarter of a nutmeg and add to the mixture.
- 7Tear two bay leaves and add them to the chicken mixture.
- 8Add thyme to the mixture.
- 9Add 150 grams of button mushrooms to the mixture after slicing them in a food processor.
- 10Add a heaped tablespoon of cream fresh.
- 11Add a heaped teaspoon of flour.
- 12Add a heaped teaspoon of mustard.
- 13Add 300 ml of pre-done chicken stock.
- 14Mix everything up until you have a creamy sauce.
- 15Turn the heat down to low.
- 16Place pre-done puff pastry on top of the mixture and tuck it into the bed.
- 17Lightly brush the pastry on top with milk or egg.
- 18Place a sprig of rosemary on top.
- 19Bake in the oven at 200°C/400°F, gas mark 6 until golden brown.
Ingredients
- 2 chicken breasts
- 2 lugs olive oil
- 1 sea salt
- 1 cracked black pepper
- 1 knob butter
- 1 spring onions
- 0.25 nutmeg
- 2 bay leaves
- 1 thyme
- 150 grams button mushrooms
- 1 heaped tablespoon cream fresh
- 1 heaped teaspoon flour
- 1 heaped teaspoon mustard
- 300 ml pre-done chicken stock
- 1 puff pastry
- 1 milk or egg
- 1 rosemary
Equipment
knifeenamel metal tinbox graterfood processorpastry brush
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