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Sauced Chicken In Vol Au Vent Shells

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  Butter 3 Tablespoon
  All purpose flour 3 Tablespoon
  Chicken stock 1 1⁄4 Cup (20 tbs)
  Sherry 2 Tablespoon
  Brown sauce 1 Cup (16 tbs) (Use Basic One)
  Cooked cubed chicken/Turkey 3 Cup (48 tbs)
  Salt To Taste
  Pepper To Taste

Melt butter in heavy saucepan; stir in flour to make smooth paste.
Add stock gradually; stir constantly.
Cook over low heat until thickened.
Stir in sherry and brown sauce.
Season with salt and pepper.
Fold in chicken; heat through.
Serve hot in patty shells or on toast points.
Garnish with chopped parsley.

Recipe Summary

Side Dish

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1444 Calories from Fat 504

% Daily Value*

Total Fat 57 g87.4%

Saturated Fat 28.2 g141.1%

Trans Fat 0 g

Cholesterol 466.9 mg155.6%

Sodium 2383.5 mg99.3%

Total Carbohydrates 98 g32.6%

Dietary Fiber 2 g8.2%

Sugars 37.9 g

Protein 125 g249.5%

Vitamin A 28% Vitamin C 20.8%

Calcium 8.9% Iron 40.7%

*Based on a 2000 Calorie diet

Sauced Chicken In Vol Au Vent Shells Recipe