Yield: 4 servings
Measure | Ingredient |
---|---|
1 pounds | Boneless skinless chicken breasts, ground |
2 \N | Shallots, peeled and finely chopped |
1 teaspoon | Salt |
⅛ teaspoon | White pepper |
⅛ teaspoon | Thyme |
⅔ cup | Bread crumbs |
1 tablespoon | Chopped parsley |
1 \N | Egg |
¼ cup | Light cream |
4 cups | Chicken bouillon |
1¼ cup | Frozen peas |
Mix ground meat, shallots, salt, pepper, thyme, bread crumbs, parsley and egg. Add just enough cream to make a workable, not too stiff mixture. Place bouillon and peas in large saucepan. Bring to a boil, then reduce heat and simmer gently. Shape chicken mixture into little dumplings, using 2 teaspoons dipped in cold water. Put dumplings into simmering bouillon; cook gently for 10 minutes. Serve immediately.
Creative Cooking: Poultry Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 01-27-95