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Creamy
chicken sauce is perfect for filling individual puff pastry
shells. Leftover bell pepper may be chopped and frozen to be
used later when making an omelet or for garnishing a soup. Red
bell peppers are sweeter, riper versions of green peppers and
are therefore more expensive. They are also a source of Vitamin
C and the phytochemical beta-cryptoxanthin that is best absorbed
with a little fat.
2 tablespoons butter
2
skinless, boneless chicken breasts (1 pound)
˝ cup
finely chopped red bell pepper
˝ cup
finely chopped yellow onion
1 cup
finely chopped white mushrooms
1
teaspoon seasoning salt
⅛
teaspoon ground black pepper
Pinch
sweet paprika
1
teaspoon dried parsley
2
tablespoons all-purpose flour
1 cup
whole milk
˝ cup
whipping cream
1
teaspoon fresh lemon juice
1 (10-ounce) package puff pastry shells
Fresh
parsley sprigs for garnish
1. Melt
butter in a 5-quart nonstick sauté pan. Cut chicken into
bite-size
pieces, add to pan. Add red bell pepper, onions and
mushrooms
to chicken. Fry until onions are translucent.
2. Mix seasoning
salt, pepper, paprika, dried parsley and flour.
Sprinkle
over cooked chicken and stir to coat.
3. In a small bowl,
mix the milk, cream and lemon juice.
Add
to the chicken. Stir until thick and creamy.
4. Bake the frozen
puff pastry in preheated 400
oven for
10
minutes.
5. Set individual
pastry shells on serving plates. Fill with
creamy
chicken filling and top with a small sprig of parsley.
Makes 4 servings
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