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Chicken Timbales With Mushroom Sauce

Diet.Guru's picture
Ingredients
  Margarine 2 Teaspoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Skinned boned chicken breasts 10 Ounce, cut into pieces
  Skim milk 1 Cup (16 tbs)
  Chopped fresh parsley 1 Tablespoon, divided
  Ground nutmeg 1⁄8 Teaspoon
  Sliced mushrooms 1⁄2 Cup (8 tbs)
  Water 2 Tablespoon
  Arrowroot 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon, divided
  Pepper 1⁄4 Teaspoon, divided
Directions

1. In small skillet heat margarine until bubbly and hot; add onion and saute over low heat until softened, about 5 minutes.
2. Preheat oven to 350°F. Transfer sauteed onion to work bowl of food processor; add chicken and milk and process until smooth. Add 2 teaspoons parsley, 1/8 teaspoon each salt and pepper, and the nutmeg and process to blend; divide mixture into two 10-ounce custard cups and, using back of spoon, smooth surface of each.
3. Cover each cup with foil and bake until a knife, inserted in center, comes out clean, 40 to 45 minutes.
4. Into small skillet carefully drain accumulated liquid from each chicken timbale; set timbales aside and keep warm. Add mushrooms and remaining 1/8 teaspoon each salt and pepper to skillet and cook, stirring occasionally, until mushrooms are tender, about 5 minutes.
5. In small cup combine water and arrowroot, stirring to dissolve arrowroot; add to mushroom mixture and cook, stirring constantly, until thickened. Stir in remaining teaspoon parsley.
6. Unmold each timbale onto a plate and top each with half of the sauce.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Mushroom

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