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Chicken and Asparagus Vol-au-vent

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)33.4422
Energy (kCal)826.2159
Carbohydrates (g)80.8722
Total fats (g)42.1362
  • Cuisine

    European >> French >> French

  • Dietary Style

  • Preparation Time

    Cooking Time - 30 minutes, Preparation Time - 30 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400 degrees F (200 degrees C). | 2. In a large skillet, melt butter over low heat. Stir in onions and mushrooms, and saute until onions are soft. Stir in the flour and continue to cook for 4 minutes, stirring constantly. | 3. Pour in stock gradually, and continue to stir over a medium heat until thickened. Stir in condensed asparagus soup, sherry, and chicken. Reduce heat to low, and simmer until the chicken is done and the sauce has thickened, about 10 minutes. | 4. Meanwhile, arrange pastry shells on a 10x15-inch baking sheet. Bake in preheated oven until golden brown, about 8 to 10 minutes. Allow to cool slightly before spooning equal amounts of the chicken filling into each shell. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1/4 cup 342.0 15.714 10.686 28.8
    onion 1 diced 60.0 14.01 1.65 0.15
    mushroom 1 can drained sliced - - - -
    purpose flour 1/3 cup - - - -
    chicken stock 2 1/2 cups 216.0 21.18 15.12 7.2
    cream soup 1 can condensed 208.2159 29.9682 5.9862 5.9862
    sherry 3 tablespoons - - - -
    chicken breast meat 3 1/2 cups diced cooked - - - -
    puff pastry shell 36 thawed - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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