My hungry friends, look what we’re cooking up today: Chicken Friand!I’ve done Italian, Mexican, Asian, American food, but I haven’t yet tackled French, mostly because I’m unfamiliar with French cuisine. But today that changed. I remembered back in high school when I used to spend off-campus lunch at La Madeleine, drooling over their buffet only to order their Chicken Friand, which if you haven’t had . . . spend your cheat day in French heaven! While in Paris, right?If you’re going to make Chicken Friand and want a French-inspired kitchen, check out some of these awesome tools/must-haves:
Favorites? My entire kitchen looks like it has exploded with MacKenzie-Childs, so I am rightfully so obsessed with that black and white checkered mitten. Also, look at that butter keeper. The color, the shape. I need. And finally, I have the cinnamon roll pan. I love that cinnamon roll pan. You wouldn’t believe how flawless your rolls come out looking.
- Two sheets filo (or phyllo) dough (122 calories)
- 1/4 cup cooked chicken (80 calories, optional)
- 1 bay leaf, crushed (2 calories)
- 2 garlic cloves, smashed (8 calories)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons I Can't Believe It's Not Bitter, "Lite" (80 calories)
- 1/4 a white onion, chopped (about 12 calories – optional)
- 1/2 teaspoon fresh thyme, minced
- 1 cup diced mushrooms (20 calories)
- 1/2 teaspoon xanthan gum, depending on how thick you want your mixture (5 calories)
- 1/8 cup chicken broth (1.25 calories - may substitute with white wine, if preferred.)
- 1/2 cup skim milk (45 calories
- Salt and pepper to taste
- 2 tablespoons liquid egg-beaters combined with 1 tablespoon water (17 calories)
- Preheat the oven to 375°F.
- You’ll be using two separate pans for this meal. If using uncooked chicken, cut chicken into cubes.
- Mix raw meat with crushed bay leaf, 1 smashed garlic clove, salt and pepper, and fill pan with water until covering.
- Simmer chicken until cooked, about 10 minutes if it was thawed completely. Chop up your chicken afterward to make sure it has cooked through. Drain water.
- Melt 1 tablespoon of butter over medium heat in second sauce pan.
- Add in onions and thyme. Saute for 2 – 3 minutes, or until onions soften.
- Add mushrooms and remaining garlic, sautéing until mushrooms are golden brown.
- Add the rest of butter.
- Mix in your xanthan gum, which will thicken the sauce.
- Slowly whisk in milk and chicken broth.
- Add in the chicken and season your mixture with salt and pepper. It will need to sit for about 7 – 10 minutes.
- Line your filo on a sheet of parchment paper. Once your chicken and mushroom sauce has cooled, spoon it onto one sheet of filo.
- Fold it over so that all edges are closed.
- Layer your second sheet over the first. You can use more filo, but there is no need.
- Separately, whisk the egg together with 1 tablespoon water, soon after dabbing a paper towel or using a brush to spread the egg over the filo dough.
- Bake for approximately 10 minutes, depending on how well your dough has thawed. Once the filo is browned and crispy, take it out of the oven and allow it to cool.
If you haven’t tried La Madeline’s version of this dish, you absolutely must. I used to eat it. all. of. the. time. Which yeah, I already mentioned that, but there was a reason. I went to an amazing French bistro and always ordered the exact same thing. That means something’s working.