This is my version of the french Ragout Fin. It is an elegant appetizer or main course.
- 3 chicken breasts
- 400g brown crimini mushrooms
- 1 ½ heaping tablespoons salt-free margarine
- 1 ½ heaping tablespoons all purpose flour
- 250ml milk (or more)
- salt, pepper, freshly grated nutmeg
- fresh lemon juice
- Worcestershire sauce (Lea & Perrins)
- 5 store-bought Puff Pastry Shells (Vol-au-vent)/ from Tenderflake - check your supermarket’s freezer section
Season the chicken breasts with salt and pepper on both sides. Heat a skillet, add 1-2 tablespoons vegetable oil and sear the chicken on both sides until its done and has a nice brown crust. Cut it in bite-size pieces. In the same pan add more vegetable oil, add the mushrooms (cleaned, cut in wedges) and cook over medium heat a few minutes, season with salt and pepper, set aside.
To make a roux: in a smaller saucepan, melt 1 ½ heaping tablespoons margarine, add 1 ½ heaping tablespoons flour and cook for 1 minute over low heat, stirring with a whisk. Remove from heat and pour cold milk into the butter-flour mixture, whisk together and cook over medium heat, stirring constantly until thickend. Add more milk, if its too thick. Season heavily with salt and pepper, freshly ground nutmeg. Add lots of lemon juice to taste, add a few spritzer of the Worcestershire sauce. Add the chicken-cubes and mushrooms and let heat through, adjust seasoning.
Follow baking instructions for puff pastry shells.
To assemble ragout fin set puff pastry shells on plate, fill with the chicken-mushroom-sauce, put top on pastry shell and serve.
Enjoy!
