chicken sauce is perfect for filling individual puff pastry
shells. Leftover bell pepper may be chopped and frozen to be
used later when making an omelet or for garnishing a soup. Red
bell peppers are sweeter, riper versions of green peppers and
are therefore more expensive. They are also a source of Vitamin
C and the phytochemical beta-cryptoxanthin that is best absorbed
with a little fat.
2 tablespoons butter
skinless, boneless chicken breasts (1 pound)
finely chopped red bell pepper
finely chopped yellow onion
finely chopped white mushrooms
teaspoon seasoning salt
teaspoon ground black pepper
teaspoon dried parsley
tablespoons all-purpose flour
teaspoon fresh lemon juice
1 (10-ounce) package puff pastry shells
parsley sprigs for garnish
butter in a 5-quart nonstick sauté pan. Cut chicken into
pieces, add to pan. Add red bell pepper, onions and
to chicken. Fry until onions are translucent.
2. Mix seasoning
salt, pepper, paprika, dried parsley and flour.
over cooked chicken and stir to coat.
3. In a small bowl,
mix the milk, cream and lemon juice.
to the chicken. Stir until thick and creamy.
4. Bake the frozen
puff pastry in preheated 400
5. Set individual
pastry shells on serving plates. Fill with
chicken filling and top with a small sprig of parsley.
Makes 4 servings