Chicken vol au vent

Preparation:

Preparation: Cut the white part of the leek and the onion into thin slices, let them dry in a pan where you have heated two tablespoons of oil. Add the chopped chicken breast and almonds. Sprinkle with half a spoonful of flour, sprinkle half a glass of wine and let it evaporate. Pour a cup of broth. Add salt and pepper and continue cooking until the sauce has reached a rather thick consistency. Turn it off, flavor it with a little chopped parsley. Fill the vol-au-vents with this mixture. Pass them in a preheated oven at 150 degrees for a few minutes, serve hot.