Chicken Galettes With Broccoli Mustard Cream
Prep time:
Cook time:
Total time:
- Chicken breasts
- Thawed frozen Puff pastry sheets to equal amount of chicken pieces
- 2 cups Béchamel sauce ( see link in post)
- 1 cup grated Gouda
- 2 tbsp. Dijon Mustard
- 1 cup frozen broccoli
- ¼ cup chicken broth
- 1 egg beaten for pastry wash
- salt and pepper to taste
- Prepare you béchamel. Add grated gouda and broccoli. Let sit for 20 min until a little thickened and cooler before assembly.
- Preheat oven to 375 F
- Line a sheet pan with a silpat or parchment paper .
- Place a chicken breast atop a piece of puff pastry on the sheet pan.
- Add a few tablespoons of thickened cooled sauce and quickly wrap to seal. Brush with egg yolk.
- Reheat Béchamel with chicken stock.
- One galetttes are browned and chicken has reached an internal temperature of 165-175 F , remove from oven.
- Serve hot with more sauce ladled over the pastry.
Recipe by COCO COOKS at https://www.coco-cooks.com/2016/04/chicken-galettes-with-broccoli-mustard-cream/
3.5.3208