|Copyright 2011 LtDan'sKitchen blogs|
1 large shallots, minced
1/2 cup flour
1/2 cup white wine
1 tbsp minced parsley
1/2 tsp thyme
salt and pepper
pinch cayenne pepper
pinch freshly grated
1/2 lb Portabello mushrooms, diced
1/2 cup heavy cream
2 medium carrots, diced
1. In a large saucepan over medium heat, melt 1 tbsp of butter with the oil
about 5 minutes. Season with salt and pepper and transfer to a bowl and
sprinkle in the flour, and cook, stirring with a wooden spoon for 2
minutes. Whisk in the sherry and broth and mix well to avoid lumps.
Bring to a simmer while stirring and return the chicken and vegetables.
Cook for 15 minutes, stirring frequently.
cream and bring to a simmer. Add a pinch of cayenne and nutmeg.
Cook for another 10 minutes until the sauce is thick. Serve immediately
in baked puff pastry cups and garnish with fresh parsley.