Chicken Pillow Stoltzfus

Ingredients:
2 pounds boneless, skinless chicken breast
2 melted butter
6 each 4" by 4" puff pastry dough squares, thawed
3/4 cup all-purpose flour
1 cup heavy cream
4 cups chicken stock
1 pinch saffron threads
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups brocolli florets
2 cups cauliflower florets
1 cup jullienned red bell peppers
1 cup coin-cut carrots

Directions:

1. Preheat oven to 350 degrees.
2. Place puff pastry squares on an ungreased cookie sheet. Bake for 20 minutes or until golden brown and flaky. Set aside.
3. Melt butter over medium heat in a 3-qt. heavy saucepan. Add the flour and whisk until blended.
4. Gradually pour in stock and cream. Whisk until well blended. Add saffron, parsley, salt and pepper. Bring to a simmer and cook for an additional 12 minutes. Keep warm.
5. Place chicken breasts on a baking sheet, brush with butter, salt and pepper. Bake for 10-12 minutes, then julienne each piece of chicken.
6. Steam vegetables for 8-10 minutes. Place chicken on puff pastry; garnish with vegetables and flavor with sauce.

Makes 6 servings.

Reservations: 800-797-2350    ©2005 The Inn at New Berlin

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