Recipe: Chicken Friand

We too love La Madeline's Chicken Friand and have been looking for it. One recipe we have found is from from a chicken recipe website and was this one. We are going to try it as soon as possible.

Chicken Friand
Rob Derr

Mushroom Mixture (Duxell)

Rehydrate about 16 dried morel mushrooms in 1 can chicken broth for about 15 minutes. Strain mushroom liquid through a strainer lined with paper towel. Reserve liquid for use in the sauce supreme. Wash the rehydrated mushrooms thoroughly and dice.

Saute 3 large minced scallions, and 2 large minced garlic cloves in 2 tablespoons butter. Add approximately 2 cups of coarsely chopped baby portebellas, or cremini mushrooms, and shitake mushroom and diced morel mushrooms and saut until cooked. Add additional butter if necessary. Season with Emeril s Essence. Reserve approximately 1 cup of mushroom mixture to stuff pastry with. Set aside.

Chicken

Saute in butter 1 1/2 pounds chicken tenders that have cute into bite size. Just cook until partially done or opaque. Set aside to cool.

Roux (Sauce Supreme)

Melt 4 tablespoons butter in large skillet, and add 4 tablespoons flour. Stir and cook for a few minutes, then slowly add 1 can chicken broth to make a smooth roux. Add approximately cup heavy cream and stir constantly over very low heat until all is incorporated. Shred approximately 8 ounces of shredded Gueryre cheese. Add 4 ounces to roux mixture and whisk to incorporate thoroughly. Reserve the remaining 4 ounces to stuff the pastry with.

Add the mushroom mixture (Duxell) - all except 1 cup, to the mushroom mixture (Sauce Supreme) and stir and keep warm to serve as a sauce over the stuffed puff pastry. Do not boil or the sauce will break .

Puff Pastry

Thaw 2 boxes of Pepperidge Farm Puff Pasty Sheets at room temperature.
Cut each sheet into 2 triangles. Place approximately cup of saut ed chicken on each triangle. Sprinkle on top of the chicken a small amount of the mushroom mixture and Gueryre cheese that you reserved from above. Fold and seal edges with water. Brush an egg wash on top of the stuffed pastry.

Place on a cookie sheet that has been lined with parchment paper and bake for approximately 25 minutes at 350 degrees. Pastries are done when golden brown.