This is a variation on our recipe for Mock Chicken with Dijon-Cognac Cream Sauce. Here, instead of serving the sauce atop a mock chicken breast, we dice up the mock chicken, mix it with the sauce, and serve it in baked puff pastry shells.
Puff pastry shells can be found in the frozen food section of most supermarkets. They're a quick and easy way to turn almost any food into something beautiful and elegant.
2 mock chicken breasts or 2 servings of unbreaded mock chicken patties or strips, thawed if frozen, cut into bite-size pieces
1/4 cup flour
Salt and freshly ground black pepper to taste
1/2 tablespoon vegetable oil
1 tablespoon butter
1 teaspoon minced shallot
1/4 cup dry vermouth
1 tablespoon cognac or brandy
1 tablespoon Dijon mustard
1/2 cup heavy cream
2 frozen puff pastry shells (1/3 of a 10-ounce package)
1/2 tablespoon chopped fresh parsley
Mix the flour, salt, and pepper. Toss the "chicken" pieces in the flour mixture, shaking off the excess.
In a medium skillet, heat the vegetable oil over medium to medium-high heat. Add the butter along with the "chicken", and saute until the "chicken" is lightly golden on all sides. Remove the "chicken" from the skillet and set aside.
Add the shallots, vermouth, and brandy to the same skillet. Turn the heat up to high and cook, stirring occasionally, until the liquid is reduced by half.
Whisk in the mustard, then whisk in the cream, along with salt and pepper to taste. Lower the heat to medium, and cook, whisking occasionally, for 2-3 minutes, until the mixture is the consistency of a light gravy.
Add the "chicken" back into the skillet. Simmer, stirring occasionally, for 3-4 minutes, to blend the flavors. If the sauce seems too thick, add some water, a tablespoon at a time, until it is the desired consistency.
Meanwhile, bake the puff pastry shells according to the package directions.
Fill the puff pastry shells with the "chicken" mixture, sprinkle with the parsley, and serve immediately.
-- 2 servings