Yield: 1 Servings
|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|
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