"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.