Chicken Timbales with Mushroom Sauce Recipe

Summary

Difficulty LevelBit DifficultHealth IndexJust Enjoy
CuisineCourse
MethodMain Ingredient

Ingredients

 Margarine2 Teaspoon
 Chopped onion1⁄2 Cup (8 tbs)
 Skinned boned chicken breasts10 Ounce, cut into pieces
 Skim milk1 Cup (16 tbs)
 Chopped fresh parsley1 Tablespoon, divided
 Ground nutmeg1⁄8 Teaspoon
 Sliced mushrooms1⁄2 Cup (8 tbs)
 Water2 Tablespoon
 Arrowroot1⁄2 Teaspoon
 Salt1⁄4 Teaspoon, divided
 Pepper1⁄4 Teaspoon, divided

Nutrition Facts

Serving size: Complete recipe

Calories 621 Calories from Fat 279

% Daily Value*

Total Fat 31 g48.3%

Saturated Fat 8.2 g40.8%

Trans Fat 0 g

Cholesterol 154.6 mg

Sodium 1531.2 mg63.8%

Total Carbohydrates 21 g7%

Dietary Fiber 2.1 g8.2%

Sugars 15.5 g

Protein 59 g118.9%

Vitamin A 32.8% Vitamin C 47.1%

Calcium 32.6% Iron 7.1%

*Based on a 2000 Calorie diet

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.
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