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Coq Au Vin Rosettes

Ingredients
  Skinless boneless chicken breast halves 1 1⁄2 Pound
  Sliced fresh mushrooms 8 Ounce (3 Cups)
  Chopped onion 1⁄2 Cup (8 tbs)
  Margarine/Butter 2 Tablespoon
  Dry white wine 3⁄4 Cup (12 tbs)
  Dried tarragon 1⁄2 Teaspoon, crushed
  White pepper 1⁄2 Teaspoon
  Salt 1⁄8 Teaspoon
  Lasagna noodles 8 , cooked and drained
  Cream cheese 8 Ounce (1 Package)
  Dairy sour cream 1⁄2 Cup (8 tbs)
  All purpose flour 2 Tablespoon
  Half and half/Light cream / milk 1⁄2 Cup (8 tbs)
  Shredded gruyere cheese 4 Ounce (1 Cup)
  Shredded muenster cheese 4 Ounce (1 Cup)
  Whole almond 1
  Slivered almonds 3 Tablespoon, toasted
Directions

1. Cut chicken into 1-inch pieces. In a large skillet cook the mushrooms and onion in margarine over medium-high heat 4 to 5 minutes or till tender, stirring occasionally. Add chicken, wine, dried tarragon, pepper, and salt. Bring just to boiling; reduce heat. Simmer, covered, for 5 minutes, stirring once. Remove from heat.
2. Meanwhile, halve lasagna noodles lengthwise. Curl each into a 2 1/2-inch diameter ring and place, cut side down, in a 3-quart rectangular baking dish. Using a slotted spoon, spoon chicken mixture into center of lasagna rings, reserving liquid in skillet. Add the cream cheese to reserved liquid; heat and stir just till melted. Stir together the sour cream and flour; blend in half-and-half, light cream, or milk. Add sour cream mixture and cheeses to skillet. Cook and stir over medium heat till thickened and bubbly. Spoon sauce over lasagna rings. If desired, insert a whole almond in 1 of the rings and sprinkle slivered almonds atop all.
3. Bake, covered, in a 325° oven about 35 minutes or till heated through. Spoon sauce over lasagna rings when served. If desired, garnish with snipped parsley or tarragon.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes

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