At some point during the COVID pandemic, La Madeleine stopped selling their delicious chicken friand. I couldn’t fathom it. WHY in God’s name did one of their most popular items disappear from the menu? Armed with chicken, puff pastry, and way too much time with my loved ones, I decided to take matters into my own hands. These copycat chicken friands are as good if not BETTER than the originals. Never pay $9 for this savory pastry again.
"La Mad" Copycat Chicken Friand
Make chicken friand better than that one popular French chain restaurant can.
Servings: 6
Equipment
- Medium saute pan
- Medium sauce pan
- Basting brush
Ingredients
- 2 cups Cooked chicken breast shredded
- 1 box frozen puff pastry
- 1 egg whisked
DUXELLES
- 8 oz minced white button mushrooms
- 1 shallot / small onion minced
- 1 clove garlic minced
- 1 tsp dried thyme
- 2 tbsp butter
- 1/4 cup heavy cream
SAUCE
- 8 oz sliced white button mushrooms
- 1/2 cup Madeira or white wine
- 1 tbsp soy sauce optional, but really adds umami
- 1.5 cup heavy cream
Instructions
Saute mushrooms & aromatics to make Duxelles. Add chicken.
- Sauté minced mushrooms over med-high heat. Reduce heat to medium, add butter, minced onion, garlic, dried thyme, salt, and pepper. Remove from heat. Mix in 1/4 cup Heavy cream.
- Mix shredded chicken with duxelles.
Make mushroom cream sauce.
- Sauté sliced mushrooms over med-high heat. Deglaze pan with wine and soy sauce. Turn heat to med-low. Reduce to liquid by half. Add 1.5 cup heavy cream. Reduce to a sauce-like consistency.
Fill and bake your friands.
- Preheat oven to 400F.
- Flour a clean cutting board or prep area. Flatten out your puff pastry and cut to desired size (I cut each sheet into 6).
- Fill puff pastry square with chicken mixture. Top with a plain puff pastry square, moisten the edge with water, and crimp with a fork. Slice top to vent.
- Brush with egg wash. Bake at 400F for 15 min.