Amy’s Easy Dijon Chicken Soufflé…The flavors of Paris

When I went to Paris several years ago, I had the most amazing soufflé that was filled with the gourmet flavors of dijon, sherry, and chicken. Today I’ve decided to re-create the same dish simplifying the soufflé part with a layer of puff pastry. 😉 It’s simply gourmet!

Amy’s Dijon Chicken Soufflé

  • 2 cups baby carrots
  • 2 cups diced onion
  • 1 cup diced celery
  • 4 cloves garlic finely chopped
  • 4 teaspoons of mustard (spicy bold or Dijon)
  • 2 sprigs rosemary (de-stem and chop the leaves)
  • 1/4 cup Worcestershire sauce
  • 1/4 cup dry sherry cooking wine
  • 2 (6 oz.) bags pre-cooked diced chicken breast (Tyson)
  • 2 cups beef broth
  • 1/4 cup half-n-half
  • 4 tablespoon butter
  • 4 slices havarti cheese (Kraft slices)
  • 1 sheet puff pastry (defrost 20 min. before using)

Roux

  • 2 tablespoons butter
  • 2 tablespoons flour

In a pot add in 3 tablespoons of butter on medium heat. Saute the onion until translucent, then add in the carrots and celery. Sprinkle a pinch of salt and cook for 5-10 minutes. Toss in the fresh rosemary and garlic, cooking on medium low for another minute or so.

In a separate pot create the roux. This is going to be the thickening agent. Heat up the butter, then add the flour. Mix together and wait for it to turn a golden yellow color. Add the roux to the pot of vegetables.

Next add the mustard, worcestershire, and sherry. Then stir in the chicken. The pre-cooked diced chicken is a perfect shortcut to this gourmet dish. 😉

Pour in the beef broth and the half-n-half. Stir and bring to a boil.

Add the mixture to a casserole dish or individual soufflé pans. Layer the cheese over top.

Next, lay a sheet of puff pastry, trimming any excess with a knife.

Place in a 350 degree oven for 45-50 minutes or until it’s a nice golden brown.

Success!

I am so happy to bring the flavors of France all the way to you. 🙂

Bon Appetite, xoxo

miss amy

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