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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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For a first course, toss mixed greens with a cider vinaigrette. Ingredients:
1 refrigerated pie crust (half of 15-ounce package), room temperature |
2 tablespoons all purpose flour |
1 1/2 teaspoons dried rubbed sage |
8 ounces skinless boneless chicken breast, cut into 1-inch pieces |
1 1/2 tablespoons butter |
1 1/3 cups canned chicken broth |
1 1/2 cups frozen mixed vegetables |
Directions:
1. Preheat oven to 425°F. Place crust on work surface. Press out fold lines; pinch to seal any cracks. Cut out 2 pastry rounds to fit top of two 2-cup ramekins. Arrange crusts on baking sheet. Pierce with fork. Bake crusts until golden, about 8 minutes.
2. Meanwhile, combine flour and 1/2 teaspoon sage in medium bowl. Season chicken with salt and pepper. Add chicken to flour; toss to coat. Melt butter in heavy large skillet oven medium-high heat. Add chicken and any remaining flour to skillet and stir until chicken is brown, about 5 minutes. Mix in broth, vegetables and 1 teaspoon sage. Bring to boil, scraping up any browned bits. Reduce heat, cover skillet and simmer until chicken is cooked through, about 8 minutes. Season with salt and pepper.
3. Transfer filling to ramekins. Top with crusts and serve.
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