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Chicken Timbales With Mushroom Sauce

Chicken Timbales With Mushroom Sauce is built on Margarine, Onion, Skinned And Boned Chicken Breasts, Skim Milk, and Fresh Parsley. Serves 2. Scale it up or down for the number of people at the table.

Ingredients

• 2 tsp
• 1/2 cup
• 10 oz
• 1 cup
• 1 tbsp
• 1/4 tsp
• 1/8 tsp
• 1/2 cup
• 2 tbsp
• 1/2 tsp

Method (preview)

1. 1

   In a small skillet heat margarine until hot; add onion and saute over low heat until soft, about 5 mins.

2. 2

   Preheat oven to 350 degrees.

3. 3

   Transfer sauteed onion to work bowl of food processor; add chicken and milk and process until smooth.

4. 4

   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.

5. 5

   Cover each cup with foil and bake until a knife, inserted in center, comes out clean, 40-45 mins.

6. 6

   Into a small skillet, drain accumulated liquid from the timbales; set timbales aside and keep warm.

7. 7

   Add mushrooms and remaining s&p to skillet and cook, stirring occasionally, until mushrooms are tender, about 5 mins.

8. 8

   In a small cup combine water and arrowroot, stirring to dissolve arrowroot; add to mushroom mixture and cook, stirring constantly, until thickened.

9. 9

   Stir in remaining parsley.

10. 10

    Unmold each timbale onto a plate a top each with half of the sauce.