Lighter Belgian Chicken Vol-au-Vent

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Gently poach 400 g chicken breast in 500 ml chicken stock for 12 minutes, then remove and dice. Reserve the stock.

   12:00
2. 2

   Shape 150 g chicken mince into small balls and cook in the stock for 6 minutes, then remove.

   6:00
3. 3

   Melt 20 g butter, stir in 25 g flour, then add 400 ml of the stock and 150 ml skimmed milk and bring to the boil to make a sauce. Cook 200 g quartered mushrooms in it for 5 minutes.

   5:00
4. 4

   Add the chicken and meatballs, season to taste with the juice of 0.5 lemon and salt, and serve with rice or oven chips.