Chicken & Asparagus Vol-Au-Vents
Created by ImPat on October 3, 2015
- Servings: 4
- Prep Time: 15m
- Cook Time: 10m
- Recipe #21185
Ingredients
- 4 vol-au-vent (10cm cases)
- 2 teaspoons oil (vegetable oil, or olive oil)
- 1 yellow onion (finely chopped)
- 2 cloves garlic (minced)
- 450 grams boneless chicken thighs (trimmed cut into 2cm pieces)
- 1/2 cup cream
- 2 teaspoons wholegrain mustard
- 1 1/2 teaspoons cornflour
- 1 can (425 gram) asparagus (tips and cuts, drained)
- 2 teaspoons chopped chives
- Mixed salad (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 an oven tray with baking paper and place vol-au-vent cases on prepared tray and bake for 6 minutes or until crisp and place vol-au-vents on serving plates.
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Step 3: Meanwhile, heat oil in a medium frying pan over moderate heat.
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Step 4: Add onion and garlic and cook and stir for 2 minutes or until soft and then add chicken; cook and stir for 4 minutes or until browned.
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Step 5: Whisk cream, mustard and cornflour in a small jug until smooth and then add to pan, cook and stir for 2 minutes or until sauce boils and thickens.
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Step 6: Add asparagus to chicken mixture and remove from heat and season.
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Step 7: Spoon chicken mixture into vol-au-vent cases and sprinkle with chives and serve with salad.
Nutritional Facts
- Serving Size: 1 (340.5 g)
- Calories 519.1
- Total Fat - 28.1 g
- Saturated Fat - 9.2 g
- Cholesterol - 130.1 mg
- Sodium - 131.9 mg
- Total Carbohydrate - 42.3 g
- Dietary Fiber - 7.9 g
- Sugars - 4 g
- Protein - 28 g
- Calcium - 92.4 mg
- Iron - 4.8 mg
- Vitamin C - 9.9 mg
- Thiamin - 0.5 mg