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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 18 |
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I love puff pastry! Ingredients:
1 sheet puff pastry, thawed overnight in refrigerator |
4 boneless skinless chicken breasts (about 1 1/2 pounds) |
salt and pepper |
4 tablespoons unsalted butter |
2 teaspoons all-purpose flour |
1 cup instant rice |
1 3/4 cups low sodium chicken broth |
1/2 cup heavy cream |
1 cup frozen peas and carrot |
3 scallions, sliced thin |
Directions:
1. Adjust oven rack to middle position - heat oven to 400 degrees. Cut puff pastry in half, then cut each half into thirds. Bake on parchment-lined baking sheet until golden brown and crisp, about 15 minutes.
2. Pat chicken dry with paper towels -season with salt and pepper. Melt 1 tablespoon butter in large skillet over medium-high heat. Cook half of chicken until no longer pink, 1 to 2 minutes per side; cut into cubes and transfer to medium bowl. Repeat with additional 1 tablespoon butter and remaining chicken.
3. Add flour and remaining butter to empty skillet and cook until golden, 1 to 2 minutes. Stir in rice, broth, and cream and bring to boil. Reduce heat to medium and simmer, covered, until rice is nearly tender, 3 to 5 minutes. Stir in peas and carrots, scallions, and chicken, along with any accumulated juices. Simmer until sauce is thickened, about 3 minutes. Season with salt and pepper. Top with puff pastry. Serve.
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