Cooking Fresh with Chef Rick Recipe #20 - KCOY Santa Maria, Santa Barbara, San Luis Obispo - News

Cooking Fresh with Chef Rick Recipe #20

2 POUNDS BONELESS, SKINLESS CHICKEN BREAST
1 CUP HEAVY CREAM
4 CARROTS, PEELED, CUT INTO 1/2" PIECES, BLANCHED, COOLED IN ICE WATER, AND DRAINED
2 ZUCCHINI, UNPEELED, CUT INTO 1/2" PIECES, BLANCHED, COOLED IN ICE WATER AND DRAINED
5 TABLESPOONS BUTTER
8 OUNCES CHOPPED ONION
5 TABLESPOONS FLOUR
1 CUP CHICKEN STOCK
1/4 CUP WHITE WINE
1 TABLESPOON DRIED TARRAGON LEAVES
1 TEASPOON SALT, OR TO TASTE
1/2 TEASPOON GROUND BLACK PEPPER
1 SHEET PUFF PASTRY, THAWED
EGG WASH (1 EGG MIXED WITH 1 TABLESPOON WATER)

1. PLACE THE CHICKEN BREASTS IN A SINGLE LAYER IN A BAKING PAN.  POUR THE CREAM OVER AND BAKE 20 TO 25 MINUTES OR UNTIL CHICKEN IS COOKED THROUGH.  REMOVE THE CHICKEN FROM THE CREAM.  RESERVE THE CREAM AND COOKING JUICES.  LET THE CHICKEN COOL AND CUT INTO 1-INCH PIECES.

2. MELT THE BUTTER IN A LARGE SAUCEPAN OVER MEDIUM HEAT.  ADD THE ONIONS AND SAUTE' UNTIL SOFT, ABOUT 5 MINUTES.  ADD THE FLOUR AND COOK, STIRRING CONSTANTLY, FOR ABOUT 2 MINUTES. DO NOT LET MIXTURE BROWN. 

3.  ADD THE STOCK AND COOK, STIRRING CONSTANTLY, UNTIL THICKENED.  STIR IN THE RESERVED CREAM AND COOKING JUICES AND THE WINE.  COOK OVER LOW HEAT UNTIL THICKEN, ABOUT 2 MINUTES.

4.  STIR IN THE TARRAGON, SALT, AND PEPPER AND SIMMER 1 MINUTE.  ADD THE CHICKEN AND VEGETABLES AND MIX GENTLY INTO THE CREAM SAUCE.  REMOVE FROM HEAT.

5.  POUR THE CHICKEN FILLING INTO A DEEP 2-QUART CASSEROLE DISH.  ROLL OUT THE PASTRY AND PLACE ON THE DISH.   TRIM THE PASTRY, LEAVING A 1-INCH BORDER.  BRUSH THE EDGE OF THE DISH WITH EGG WASH AND PRESS THE OVERHANGING DOUGH ONTO THE DISH.  CRIMP THE PASTRY AND BRUSH THE TOP WITH THE EGG WASH.

6.  PLACE THE DISH ON A BAKING SHEET AND BAKE IN A 425 DEGREE OVEN FOR 20-25 MINUTES OR UNTIL THE PASTRY IS GOLDEN BROWN