Chicken and Vegetables with Flaky Pastry

Name: Chicken and Vegetables with Flaky Pastry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 170 grams cups sliced baby portabella mushrooms (about; 237 milliliters ready-to-eat baby-cut carrots, quartered lengthwise; 1 Tbsp butter or margarine; 3 Tbsps all-purpose flour; 3 teaspoons olive oil; 237 milliliters frozen small whole onions (from 1-lb bag); 1 teaspoon grated Parmesan cheese; 118 milliliters frozen sweet peas (from 1-lb bag); 0 teaspoons pepper; 1 box refrigerated pie crusts, softened as directed on box; 1 teaspoon salt; 907 grams boneless skinless chicken breasts, quartered; 1 teaspoons dried thyme leaves; 2 Tbsps water; 118 milliliters whipping cream; 118 milliliters white wine

You can never have too many main course recipes, so give Chicken and Vegetables with Flaky Pastry a try. This recipe serves 6. One portion of this dish contains roughly 35g of protein, 15g of fat, and a total of 341 calories. If you have thyme leaves, parmesan cheese, chicken breasts, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In 12-inch skillet, heat 2 teaspoons of the oil over medium-high heat until hot.

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Cooking Oil

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Frying Pan

Add mushrooms; cook 2 to 3 minutes, stirring frequently, until tender.

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Mushrooms

Remove mushrooms from skillet; place in bowl. Set aside.

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Mushrooms

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Frying Pan

Bowl

In same skillet, melt butter and remaining 1 teaspoon oil over medium-high heat.

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Butter

Cooking Oil

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Frying Pan

Add chicken and carrots; sprinkle with salt and pepper. Cook 5 to 7 minutes, stirring occasionally, until browned. Stir in onions and wine.

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Salt And Pepper

Carrot

Whole Chicken

Onion

Wine

Heat to boiling. Reduce heat to medium-low. Cover; cook about 20 minutes or until chicken is no longer pink in center.

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Whole Chicken

Meanwhile, heat oven to 450F.

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Oven

Remove pie crust from pouch; unroll crust onto ungreased cookie sheet.

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Pie Crust

Crust

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Baking Sheet

Sprinkle evenly with cheese and thyme; roll in lightly with rolling pin. Prick crust generously with fork. With pastry wheel or sharp knife, cut into 12 wedges; separate slightly.

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Cheese

Crust

Thyme

Roll

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Rolling Pin

Knife

Bake 7 to 10 minutes or until light golden brown.

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Oven

In small bowl, mix flour and water until smooth.

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All Purpose Flour

Water

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Bowl

Add to juices in skillet; cook over medium heat, stirring constantly, until bubbly and thickened. Stir in whipping cream, peas and cooked mushrooms. Cook 3 to 4 minutes, stirring frequently, until thoroughly heated.

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Whipping Cream