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Lemon Chicken In Pastry Shells
1 package pepperidge farm� frozen puff pastry -- (10 ounces) -- shells 1 tablespoon vegetable oil 1 pound skinless -- boneless chicken -- breasts, cut into -- cubes 2 jars chicken gravy -- (12 ounces each) 2 tablespoons lemon juice 1/4 teaspoon dried thyme leaves -- crushed 3 cups cooked cut-up vegetables* Bake pastry shells according to package directions. In medium skillet over medium-high heat, heat oil. Add chicken in 2 batches and cook until browned, stirring often. Set chicken aside. Pour off fat. Add gravy, lemon juice, thyme and vegetables. Heat to a boil. Return chicken to pan. Reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink. Serve in pastry shells. *Use a combination of fresh vegetables or 1 bag (16 ounces) frozen vegetable combination. By MeLizaJane on 98-05-30 14:44:01 EDT, converted by MC_Buster. |
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