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Suggest a better descriptionMushrooms: Sautee garlic and onion in 2 TBSP butter. Add 1/2 teaspoon Herbs de Provence and mushrooms. Cook until mushrooms are tender. Set mushrooms aside.
Sauce: Melt remaining 4 tablespoons of butter with the 4 tablespoons of flour to make a roux. Slowly add chicken stock and 1/2 teaspoon Herbs de Provence. Add 3 ounces of Grueyere and half of the cooked mushrooms from above.
Filling: Mix chopped cooked chicken, remaining 2 ounces of Grueyere, and remaining mushrooms together in a bowl.
Pastry: Cook Puff Pastry Shells to package directions.
Assemble: Mix the sauce and filling together and stuff into pastry rounds.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1551g) | ||
Recipe Makes: Servings | ||
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Calories: 2281 | ||
Calories from Fat: 1531 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 170.1g | 227 % | |
Saturated Fat 81.8g | 409 % | |
Monounsaturated Fat 56.6g | ||
Polyunsanturated Fat 19.2g | ||
Cholesterol 622.2mg | 191 % | |
Sodium 1603.1mg | 55 % | |
Potassium 1941mg | 51 % | |
Total Carbohydrate 75.3g | 22 % | |
Dietary Fiber 1.9g | 7 % | |
Sugars, other 73.4g | ||
Protein 105.3g | 150 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2281
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