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)
- 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.
I am so happy to bring the flavors of France all the way to you. 🙂
Bon Appetite, xoxo