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Phyllo dough cups with chicken, white and green asparagus and sweet peas

Phyllo dough cups with chicken, white and green asparagus and sweet peas

What you need:

  • phyllo dough

  • butter (melted)

  • 25g butter for filling

  • 2 dl. cream

  • 2 chicken breasts

  • white and green asparagus

  • 2-3 tbsp flour

  • 3 dl. vegetable broth (from cooking the chicken breasts)

  • 2 dl. asparagus broth (from cooking the asparagus)

  • lemon zest

  • parsley

  • water cress

  • salt and pepper

 

Method:

  • Place 3 layers of phyllo dough in a muffin tin, each layer is brushed with melted butter as is the tin form

  • bake in preheated oven at 200 degrees for 4-5 min

  • take out and set aside

  • Cook the chicken breasts in vegetable broth until tender

  • Take out and set aside

  • Keep the broth

  • Cook the asparagus in lightly salted water

  • Take out and set aside

  • Keep the broth

  • Melt the butter

  • Add flour and whisk

  • Add the broth of chicken and asparagus, little by little, until yo have a creamy sauce

  • Season with salt and pepper

  • Cut the chicken breast and asparagus in suitable pieces

  • Add them to the sauce

  • Add chopped parsley and lemon zest

  • Serve in the Phyllo cups and garnish with some water cress

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