Chicken and Mushroom Vol-au-Vent

Name: Chicken and Mushroom Vol-au-Vent
Yield: 4 servings
Cuisine: French
Ingredients: 350 g Chicken breast; 200 g Onions, raw; 300 g Champignon mushrooms; 20 g butter; 20 ml Oil, olive; 0.5 tsp Salt; 0.5 tsp Freshly ground pepper; 50 g butter; 50 g Wheat flour; 500 ml Whole milk; 0.33 tsp Nutmeg; 1 tsp Salt; 1 tsp Freshly ground pepper; 100 g Cheese, gouda; 30 g Hard cheese

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A classic appetizer featuring tender chicken breast, mushrooms, and onions in a creamy béchamel sauce, topped with melted cheese and baked until golden.

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Method

Prep all your ingredients for the vol-au-vent.

Sauté the chicken breast, mushrooms, and onions in a mix of butter and olive oil. Season with salt and pepper.

Make your béchamel: melt butter, whisk in flour, gradually pour in milk while stirring, add nutmeg, salt, and pepper. Cook until thickened.

Combine the chicken, mushrooms, and sauce. Divide among ramekins.

Top with grated cheese and bake until golden and bubbly.

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Chicken and Mushroom Vol-au-Vent

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