Chicken timbales with mushroom sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Margerine |
| ½ | cup | Chopped onion |
| 10 | ounces | Skinned and boned chicken breasts, cut into pieces |
| 1 | cup | Skim milk |
| 1 | tablespoon | Chopped fresh parsley; divided |
| ¼ | teaspoon | Each salt and pepper; divided |
| ⅛ | teaspoon | Ground nutmeg |
| ½ | cup | Sliced mushrooms |
| 2 | tablespoons | Water |
| ½ | teaspoon | Arrowroot |
Directions
FROM: Weight Watchers Quick Start Program Cookbook Makes 2 servings: each provides cal 264, fat 7 grams In a small skillet heat margerine until hot; add onion and saute over low heat until soft, about 5 mins.
Preheat oven to 350 degrees. Transfer sauteed onion to work bowl of food processor; add chicken and milk and process until smooth. Add 2 teaspoons parsley, s&p, and the nutmeg and process to blend; divide mixture into two 10-oz. custard cups and, using back of spoon, smooth.
Cover each cup with foil and bake until a knife, inserted in center, comes out clean, 40-45 mins.
Into a small skillet, drain accumulated liquid from the timabales; set timbales aside and keep warm. Add mushrooms and remaining s&p to skillet and cook, stirring occasionally, until mushrooms are tender, about 5 mins.
In a small cup combine water and arrowroot, stirring to dissolve arrowroot; add to mushroom mixture and cook, stirring constantly, until thickened.
Stir in remaining parsley.
Unmold each timbale onto a plate a top each with half of the sauce. Posted to Digest eat-lf.v097.n175 by "Tina D. Bell" <tdbell@...> on Jul 11, 1997