Chicken and Asparagus Vol-Au-Vents
Created by ImPat on November 3, 2014
- Servings: 4
- Prep Time: 15m
- Cook Time: 10m
- Recipe #15586
Ingredients
- 1 tablespoon oil (vegetable oil or olive oil)
- 1 brown onion (small finely chopped)
- 2 garlic cloves (minced)
- 450 grams fresh chicken thigh fillets (trimmed cut into 2cm pieces)
- 2 teaspoons mustard (wholegrain)
- 1/2 cup cream
- Cornflour, to thicken (maybe 2 desertspoons)
- 425 grams asparagus (canned tips and cuts, drained)
- 2 teaspoons chives (chopped)
- Mixed salad green (to serve)
How to Make
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Step 1: Preheat oven to 180C (160C fan forced).
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Step 2: Line a baking tray with baking paper and place vol-au-vent cases on prepared tray and bake for 6 to 8 minutes or until crisp and then place vol-au-vents on serving plates.
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Step 3: Meanwhile heat oil in medium frying pan over moderate heat and add onion and garlic and cook and stir for 2 minutes or until softened and then add chicken, cook and stir for 3 to 4 minutes or until browned.
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Step 4: Whisk mustard, cream and cornflour in a small jug until smooth.
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Step 5: Add to pan, cook and stir for 2 to 3 minutes or until sauce boils and thickens.
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Step 6: Add asparagus to chicken mix.
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Step 7: Remove from heat and season and then spoon chicken mix into vol-au-vent cases and sprinkle with chives and serve with salad.
Nutritional Facts
- Serving Size: 1 (284.1 g)
- Calories 371
- Total Fat - 28.1 g
- Saturated Fat - 9.2 g
- Cholesterol - 130.1 mg
- Sodium - 130.6 mg
- Total Carbohydrate - 8.7 g
- Dietary Fiber - 2.8 g
- Sugars - 3.3 g
- Protein - 21.9 g
- Calcium - 74.3 mg
- Iron - 3.2 mg
- Vitamin C - 9 mg
- Thiamin - 0.3 mg