Lemon Chicken in Pastry Shells
Yield
6 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
puff pastry
|
*
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | pound |
chicken breasts
sliced |
|
| 2 | jars |
chicken gravy
|
*
|
| 2 | tablespoons |
lemon juice
|
|
| ¼ | teaspoon |
thyme
crushed |
*
|
| 3 | cups |
vegetables
cooked, cut up |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
puff pastry
|
*
|
| 15 | ml |
vegetable oil
|
|
| 453.6 | g |
chicken breasts
sliced |
|
| 2 | jars |
chicken gravy
|
*
|
| 3E+1 | ml |
lemon juice
|
|
| 1.3 | ml |
thyme
crushed |
*
|
| 7.1E+2 | ml |
vegetables
cooked, cut up |
Directions
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.
