Chicken & Asparagus à la King

When I was growing up, my parents loved throwing dinner parties. This recipe is one that I loved to make with my mom. Thinking back on those memories, I always smile …

This retro dish is packed with deliciousness. It’s warm and rich and nestled in crisp vol-au-vent pastries. Whatever the current foodie trends, I continue to love and promote the noble vol-au-vent.

Serves 4

  • 1 tbsp (15 mL) olive oil
  • 2 tbsp (30 mL) butter
  • 2 boneless, skinless chicken breasts, cut in 1-inch (2.5 cm) pieces
  • 1 leek, white part only, finely chopped
  • 2 shallots, finely chopped
  • 1 cup (250 mL) asparagus cut on the diagonal in 1-inch (2.5 cm) pieces
  • 1 sprig thyme
  • ½ cup (125 mL) white wine
  • 2 cups (500 mL) heavy (35%) cream
  • 4 frozen vol-au-vent pastry cups, baked

In a medium skillet over medium-high heat, heat oil and melt butter. Add chicken and sauté until no pink remains, about 10 minutes. Add leek and saute for 5 minutes. Add shallots, asparagus, and thyme; cook for 3 minutes more, stirring frequently.

Add wine and scrape up any brown bits stuck to the bottom of the skillet. Stir in cream and continue cooking until sauce has reduced by half. Remove thyme sprig.

Spoon chicken mixture into pastry cups and serve immediately.