Creamy Chicken with Pastry Shapes
2-3 chicken breast fillets (500g), chopped
1 leek, finely sliced
1 tablespoon plain flour
3/4 cup (185 ml) chicken stock
1/2 cup (125 ml) cream
3/4 cup (65g) button mushrooms
1 sheet puff pastry
1 teaspoon Dijon mustard
1. Preheat the oven to moderately hot 200°C (400°F/Gas 6). Heat half the butter in a large pan. Add the chicken and cook until well browned. Set aside. Heat the remaining butter and add the leek. Stir until softened slightly, then cover. Allow the leek to sweat for 5 minutes.
2. Stir in the flour and cook for 1 minute. Remove from the heat and stir in the stock and cream. Return the chicken to the pan; return to the heat and continue stirring until the mixture boils and thickens. Reduce the heat. Simmer covered for 10 minutes. Slice the mushrooms and add to the pan. Cook for 5 minutes more.
3. Meanwhile, cut the pastry into shapes of your choice using pastry cutters. Place on a baking sheet and cook in the oven for 12 minutes, until puffed and golden.
4. Add the mustard to the chicken; season to taste with sea salt and black pepper. Place in a serving dish and top with the pastry shapes.