Ingredients
- 1 small, cooked chicken breast (see recipe) or use
- 1 ½ cups leftover chicken, cut into cubes
- 2 tablespoons butter
- 2 tablespoons flour
- ½ cup chicken broth, fresh or canned
- ½ cup heavy cream
- Salt, if desired
- Freshly ground pepper
- Pinch of freshly grated nutmeg
- Pinch of cayenne pepper
- 2 teaspoons chopped fresh tarragon or 1 teaspoon dried
- 24 cream puffs (see recipe)
- Nutritional Information
Nutritional analysis per serving (4 servings)
346 calories; 27 grams fat; 13 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 18 grams protein; 115 milligrams cholesterol; 264 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
24 filled cream puffs
Preparation
- Remove the skin and bones from the chicken breast and discard. Cut the meat into very small cubes. There should be about one and one-half cups. Set aside.
- Melt the butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the broth, stirring rapidly with the whisk. When thickened and smooth, stir in the cream.
- Add salt and pepper to taste, nutmeg, cayenne and tarragon. Let simmer, stirring, about two minutes.
- Add the chicken and stir. Bring to the boil.
- Slice off the tops of all the cream puffs. Spoon an equal portion of the mixture into each cream-puff bottom. Replace the tops and serve.
30 minutes
Dining and Cooking