About Mimi’s Cafe

Founded in 1978 by Arthur Simms, who was stationed in France during World War II, Mimi’s Cafe is a neighborhood cafe offering French Inspired American comfort food. In February 2013 Mimi’s Cafe was purchased by Le Duff America, Inc., the North American subsidiary of Groupe Le Duff, a global bakery and restaurant company headquartered in Rennes, France. Since then, the team has launched new dishes reflecting the culinary traditions of fresh ingredients, bistro classics, and American comfort food. There are currently 97 Mimi’s Cafe locations throughout 18 states in the U.S.




Chicken Friand

La Madeleine Copycat Recipe

Makes 4

Two sheets frozen puff pastry
1 pound boneless skinless chicken breasts
2 bay leaves
2 garlic cloves, smashed
2 teaspoons salt
1 teaspoon ground black pepper
4 tablespoons butter, divided
1 onion, diced
1 teaspoon fresh thyme, minced
2 cups diced mushrooms
2 cloves garlic, minced
1 1/2 tablespoons flour
1/4 cup white wine
1 cup milk
salt and pepper, to taste
1 egg, beaten

Thaw your puff pastry according to the package directions. Preheat the oven to 400 degrees. In a pot, add the chicken, bay leaves, smashed garlic, 1 tablespoon salt, 1 teaspoon pepper, and fill to the top with water. Bring to simmer and poach the chicken until cooked through, (about 10 minutes.) Place the chicken on a cutting board and cool before chopping into small bite-sized pieces.

 Meanwhile, in a large skillet, melt 2 tablespoons of butter over medium high heat. Add the onions and thyme. Saute for 3-4 minutes, or until onions soften and become translucent. Turn the heat down to medium. Add the mushrooms and garlic and saute until mushrooms have released their juices and are golden brown. Add the two remaining tablespoons of butter to the pan and melt. Sprinkle in the flour and cook until it is a light golden color. Slowly whisk in the wine and milk. Turn off the heat. Mix in the chicken and season the chicken mushroom cream sauce with salt and pepper to taste. Allow to cool for 10 minutes.

Slice your puff pastry in half and lay out on a parchment paper lined baking sheet. Working with one half sheet at a time, pile about 1/4 of the filling onto half of the puff pastry. Fold the pastry over and close on the edges with the tines of a fork. Some of the filling may fall out while you are trying to seal the pocket. No worries, just clean the excess up with a paper towel. Repeat with the other 3 half sheets of pastry. In a small bowl, whisk the egg. Using a pastry brush, brush the tops of the pastry pockets with the egg. Bake the pockets for 20 minutes. Allow to cool for 3-5 minutes before serving.

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