Chicken Puff Pastries

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