Tarteletter with Creamed Chicken Breast

Ingredients

• 6 puff pastry shells (or store-bought tartlet cups)
• 8 oz Chicken Breast, diced
• 1 cup Asparagus, cut into short lengths
• 2 tbsp butter
• 2 tbsp flour
• 1¼ cups chicken stock
• ¼ cup cream
• ¼ tsp white pepper
• Fresh parsley, chopped

Method

1. Bake the pastry shells according to the package until crisp and golden; keep them warm.
2. Poach the Chicken Breast in the stock at a bare simmer until just cooked through — 165°F (74°C) for chicken, pink and curled for shrimp. Lift it out, keeping the stock.
3. Melt the butter, whisk in the flour, and cook 1 minute. Gradually whisk in the warm poaching stock until you have a smooth, glossy sauce, then add the cream.
4. Simmer the Asparagus in the sauce 2–3 minutes until tender-crisp, then fold the Chicken Breast back in with salt and white pepper.
5. Spoon the creamed filling into the warm shells, overfilling slightly — restraint is not the Danish party way — and top with parsley.