Chicken with Vegetables and Puff Pastry Cheese Biscuits

Thaw puff pastry.

Cut broccoli into florets and blanch in boiling salted water for about 7 minutes. Drain and rinse in cold water, drain well. 

Peel carrots and cut diagonally into slices.

Rinse and dry leeks, cut into 2 cm (approximately 3/4 inch) pieces (use white and light green parts). 

Heat 1 tablespoon of butter in a pan and saute carrots briefly, add broth and 1/2 cup of water. Simmer, covered, for about 3 minutes. Add leeks and simmer, covered, for 5 more minutes. Uncover and simmer until all liquid has evaporated. Season with salt and pepper.  

Rinse and pat dry chicken breasts, season with salt and pepper. Heat butter in a pan and cook chicken breasts briefly on one side. Turn over and finish cooking in a preheated oven at 200°C (approximately 400°F) for about 8 minutes. Remove from the oven and pan, keep warm. 

Deglaze pan drippings with wine, add stock and reduce by half, season with salt and pepper.

Roll out puff pastry thinly and cut out 8 circles about 8 cm in diameter (approximately 3 inches). Cut out holes insides the circles to the size of herb cream roll and place slices of cream inside puff pastry rings. Arrange on a lined with parchment paper baking sheet and brush with beaten egg yolk.

Bake in preheated oven at 200°C (approximately 400°F) for about 12 minutes or until golden brown. 

Heat butter in a pan and toss broccoli briefly, season with salt, pepper and lemon juice. 

Cut chicken breast fillets diagonally into thick slices.

Spread carrots and leeks on preheated plates, top with chicken chicken pieces, drizzle with sauce and arrange cheese biscuits next to chicken.