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Servings
For serving 2
Time
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients
1/3 lb (150 g) ground chicken
4 tbsp (60 ml) butter
1 green onion, chopped
1/2 tsp (10 ml) tarragon
2 tbsp (30 ml) flour
1 cup (250 ml) hot milk
1/2 cup (125 ml) Domaine Pinnacle Ice Cider
1/4 tsp (5 ml) nutmeg
12 small vol-au-vent, cooked
1 cup (250 ml) sharp cheddar, grated
Preparation
Using half the butter, sauté the chicken with the onion and tarragon. Transfer chicken to another dish. In the same skillet, make a white sauce using the remaining butter, flour, Ice Cider and nutmeg. Return chicken to sauce. Place vol-au-vent in an ovenproof dish. Spoon in the chicken mixture and top with cheese. Broil until cheese is golden. Serve on lettuce bed.
