chicken consomme with tiny dumplings ^

4 servings
1 pounds Boneless skinless chicken breasts, ground
Shallots, peeled and finely chopped
1 teaspoon Salt
⅛ teaspoon White pepper
⅛ teaspoon Thyme
⅔ cup Bread crumbs
1 tablespoon Chopped parsley
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

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