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    Home » Recipes » Chicken » Chicken Friand (La Mad Copycat)

    Published: Jun 18, 2022 · Modified: Apr 23, 2023 by Sarah Baumeister · This post may contain affiliate links · 8 Comments

    Chicken Friand (La Mad Copycat)

    Jump to Recipe Print Recipe

    A savory chicken and mushroom mixture enveloped in a flaky puff pastry square and topped with a creamy mushroom sauce. This Chicken Friand (La Mad Copycat) recipe is a savory french recipe everyone will love!

    up close of la mad chicken friand copycat.

    I recently visited my sister in Texas and went to La Madeleine for the first time. We went for desserts (they were delicious), but on the way out, my mom and I noticed all the savory options!

    Lovely looking mini quiches sat on the warmer, but the thing that really caught our eye? Chicken Friand. I didn't know exactly what it was off first glance, but from what I could tell it was some sort of chicken mixture in a square of flaky puff pastry. In the words of Ina Garten.. How bad could that be? I knew I had to try and replicate it myself.

    Boy, oh boy, this recipe DID NOT DISAPPOINT.

    chicken friand covered in sauce with more pastries in the background.

    I did a little research on this french pastry dish both from La Madeleine's website and other versions of the recipe, to make sure that I got it just right. I have to say, I am so pleased with how it turned out.

    The mushroom and chicken filling is so flavorful, and uses one of my favorite herb blends-- herbs de provence (I also love it in these whipped sweet potatoes). Store bought puff pastry helps to cut down on prep time a little bit, without sacrificing quality at all.

    While this isn't the quickest recipe to make, it isn't difficult. There are just several steps involve. I suggest grabbing a loved one and making it together while you have a chat, and at the end you will have a delicious meal to enjoy together.

    And if you are looking for more french recipes after trying this one, try this french leek soup, basic crepes recipes, or white wine tarragon cream sauce.

    Ingredients

    ingredients for chicken friand on a white background.
    • chicken
    • cremini mushrooms
    • shallots or yellow onion
    • garlic
    • heavy cream
    • shallots
    • herbs de provence
    • frozen puff pastry sheets
    • white wine
    • salt
    • egg

    How to Make Chicken Friand

    Remove puff pastry from the freezer and allow to thaw in the fridge for a few hours before you begin.

    Preheat oven to 375 degrees.

    In a large skillet melt butter over medium heat. Brown chicken on both sides and cook through. Remove from the pan and set to the side. Once cool enough to handle, chop to a small dice.

    browned chicken tenderloins in a skillet.
    sauteed mushrooms and garluc.
    mushrooms and shallots in a skillet.

    Add minced cremini mushrooms, garlic, and shallots and cook down for 5 minutes. Add heavy cream, cooked chicken, and herbs de provence and stir to combine. Remove from heat.

    chopped chicken added to mushrooms.

    On a well floured surface roll out puff pastry until it is smooth and flat. Cut into equal sized rectangles. I did six, but eight would also work.

    puff pastry on a floured surface.
    rolled out puff pastry on a flour surface.
    puff pastry on a cutting board cut in sixths.

    Repeat the process with the second piece of puff pastry. Place six rectangles down on a large baking sheet, leaving an inch or two of room for them to expand in the oven.

    puff pastry with mushroom mixture on top.

    Scoop mushroom filling into each rectangle. Wet finger with water and trace the outer edges of the pastry. Gently place second sheet of puff pastry over top, lining them up as well as you can. Use a fork to crimp the edges together. Crack an egg in a small bowl and add 1 tbsp. of water. Use a fork the whisk the egg into a light yellow color. Brush egg wash on top the top of each pastry.

    six uncooked pastries on a baking sheet.

    Place in the oven and bake for around 25 minutes, or until they are golden brown.

    finished chicken friands on a platter.

    While the pastries are in the oven, prepare the mushroom sauce.

    sauteed cremini mushrooms in a skillet.
    white wine added to sauteed mushrooms.

    In the same skillet, melt remaining butter. Add sliced mushrooms. Saute for 5 minutes. Add white wine and reduce for 5 minutes. Add heavy cream and reduce for an additional 5 minutes. Taste and season with salt, if necessary.

    mushroom cream sauce in a skillet.

    Top pastries with warm mushroom sauce and serve.

    How to serve

    angled shot of chicken friand.

    Because this baked chicken dish is already cooked in puff pastry and covered in mushroom sauce, there isn't too much to do serving wise. I like them with a simple green salad, like this arugula salad or with a side of sweet peas. Both of these sides offset the richness of the dish and add a beautiful pop of color!

    Variations and substitutions

    • If you can't find puff pastry sheets (they should be in the freezer section by the pie crust), crescent roll dough works well too. You won't get that same level of flakiness, but you will still get the buttery goodness. They will be similar to this chicken packet recipe, which is one of my favorites. Puff pastry is delicious, if you can find it. I use it here in this pecan kringle recipe.
    • Canned mushrooms work great here, both in the filling and in the sauce on top. The filling uses finely chopped mushrooms, so you most likely won't notice the difference.
    • A little green onion or chives would be a delicious addition to the chopped chicken filling. Add fresh herb, like tarragon or parsley would suit these flavors and compliment them nicely.
    chicken friand with sauce on top.

    Storage

    Store finished pastries in the fridge for up 3 days. Chicken Friand can be served warm, room temperature, or cold.

    Because laminated pastry is delicate, it may lose some of its texture when it is thawed and refrozen. But they will still be tasty and because of the work involved it can be beneficial to make a double batch. Freeze uncooked, prepared chicken pastries for up to 3 months. Add several minutes to the cook time when you bake them from frozen.

    up close of platter of chicken pastries.
    plated french chicken pastry.

    Chicken Friand (La Mad Copycat)

    Sarah Baumeister
    A Chicken Friand La Mad Copycat recipe with a savory chicken filling in a flaky puff pastry square and topped with mushroom cream sauce.
    4.67 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 45 minutes mins
    Cook Time 25 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Course chicken
    Cuisine French
    Servings 6 servings
    Calories 458 kcal

    Ingredients
      

    • 1 lb. boneless chicken breasts thighs, or tenderloins
    • 5 oz. cremini mushrooms minced
    • 1 medium shallot minced
    • 2 garlic cloves minced
    • ¼ cup heavy cream
    • 1 tsp. herbs de provence
    • 1 package frozen puff pastry sheets 2 sheets
    • ½ tsp. salt
    • 1 egg
    • 2 tbsp. butter

    Mushroom Sauce

    • 2 tbsp. butter
    • 5 oz. cremini mushrooms sliced
    • ½ cup white wine
    • ¼ tsp. salt
    • ½ cup heavy cream

    Instructions
     

    • Remove puff pastry from the freezer and allow to thaw in the fridge for a few hours before you begin.
    • Preheat oven to 375 degrees.
    • In a large skillet melt butter over medium heat. Brown chicken on both sides and cook through. Remove from the pan and set to the side. Once cool enough to handle, chop to a small dice.
    • Add minced cremini mushrooms, garlic, and shallots and cook down for 5 minutes. Add heavy cream, cooked chicken, and herbs de provence and stir to combine. Remove from heat.
    • On a well floured surface roll out puff pastry until it is smooth and flat. Cut into equal sized rectangles. I did six, but eight would also work.
    • Repeat the process with the second piece of puff pastry. Place six rectangles down on a large baking sheet, leaving an inch or two of room for them to expand in the oven.
    • Scoop mushroom filling into each rectangle. Wet finger with water and trace the outer edges of the pastry. Gently place second sheet of puff pastry over top, lining them up as well as you can. Use a fork to crimp the edges together. Crack an egg in a small bowl and add 1 tbsp. of water. Use a fork the whisk the egg into a light yellow color. Brush egg wash on top the top of each pastry.
    • Place in the oven and bake for around 25 minutes, or until they are golden brown.
    • While the pastries are in the oven, prepare the mushroom sauce.
    • In the same skillet, melt remaining butter. Add sliced mushrooms. Saute for 5 minutes. Add white wine and reduce for 5 minutes. Add heavy cream and reduce for an additional 5 minutes. Taste and season with salt, if necessary.
    • Top pastries with warm mushroom sauce and serve.

    Nutrition

    Serving: 1gCalories: 458kcalCarbohydrates: 7gProtein: 36gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 13gTrans Fat: 1gCholesterol: 189mgSodium: 490mgFiber: 1gSugar: 3g
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Roohi says

      November 18, 2022 at 9:03 pm

      Can these be frozen or made in advance

      Reply
      • Sarah says

        November 30, 2022 at 2:30 am

        Yes! Freeze uncooked pastries on a tray and then move to an airtight container to freeze for several months. They make great lunches!

        Reply
    2. Amy says

      May 09, 2023 at 10:32 pm

      These were amazing! Only problem I had was not enough of the delicious sauce but I'll make more next time😊

      Reply
      • Sarah says

        May 17, 2023 at 7:46 pm

        I'm so glad you enjoyed! Love that sauce!

        -Sarah

        Reply
    3. Kathy says

      June 22, 2023 at 12:14 am

      5 stars
      These turned out perfect, will definitely make again. I doubled the sauce which was just right for 6. Thanks for the great recipe!!

      Reply
      • Sarah says

        June 26, 2023 at 7:49 pm

        I'm so glad you enjoyed it Kathy! I have had a lot of comments about doubling the sauce, so I am going to note that in the recipe. Thanks!
        -Sarah

        Reply
    4. Dalton Melear says

      August 15, 2023 at 2:35 pm

      5 stars
      Delicious recipe. Couple of adjustements I made:
      1. Used a homemade puff pasty that turned out great!
      2. Need to quadruple the sauce. (I did over a double recipe of sauce and it still needed more…. For the 2 leftover friands, I was out of mushrooms… so I ended up reducing 1 C wine and 1 C heavy cream and then throwing in the TBS of leftover sauce. Worked out great!
      3. I cut the check breasts in half to reduce cook time.

      Notes:
      1. The stuffing was a little dry - I think it needs a little more cream.
      2. When eating leftover friand from fridge. Microwave for a short time, and then throw in over on low broil to get the crisp back. (Actively watch it).

      I look forward to making again!

      Reply
      • Sarah Baumeister says

        September 06, 2023 at 1:53 am

        Thanks Dalton! These are great tips.

        -Sarah

        Reply

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    Hi, I'm Sarah! I am a wife, mother, and believer. I have been cooking since I could stand and am excited to share my love for being in the kitchen with all of you. You will find a variety of recipes here from healthy family dinners, to ways to prepare venison, to soups, to baked goods, we love it all!

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