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Tarragon Chick Puffs

A home-style Tarragon Chick Puffs made with Butter, Flour, Chicken Broth, Heavy Cream, and Cooked Chicken Cut Into Cubes. Keep it handy for the next time you cook it.

Ingredients

• 2 tbsp
• 2 tbsp
• 1/2 cup
• 1/2 cup
• 1 1/2 cup

Method (preview)

1. 1

   Melt the butter in a medium saucepan, add the flour, stirring with a wire whisk.

2. 2

   When blended, add the broth, stirring rapidly with the whisk. when it is thickened, stir in the cream, and stir til blended.

3. 3

   Add the salt, pepper, nutmeg, cayenne and tarragon. let simmer, stirring, for about 2 minutes.

4. 4

   Stir in the chicken and bring to a boil. remove from the stove. this should have a very thick consistency.

5. 5

   If it is not thick enough, it may be further thickened by the addition of a small amount of flour dissolved in water or broth, and stirred into the mixture while being heated, until it thickens.

6. 6

   Slice off the tops of the cream puffs. Spoon an equal amount of the chicken mixture into each puff. Replace the tops and serve.