Recipe - Chicken Timbales With Mushroom Sauce

2 teaspoon Margerine
One half cup Chopped onion
10 ounce Skinned and boned chicken
breasts, cut into pieces
1 cup Skim milk
1 tablespoon Chopped fresh parsley;
divided
One fourth teaspoon Each salt and pepper;
divided
1/8 teaspoon Ground nutmeg
One half cup Sliced mushrooms
2 tablespoon Water
One half teaspoon Arrowroot

FROM: Weight Watchers Quick Start Program Cookbook

Makes 2 servings: each provides cal 264, fat 7 grams

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

Preheat oven to 350 degrees. Transfer sauteed onion to work bowl of food
processor; add chicken and milk and process until smooth. Add 2 teaspoons
parsley, s&p, and the nutmeg and process to blend; divide mixture into two
10oz. custard cups and, using back of spoon, smooth.

Cover each cup with foil and bake until a knife, inserted in center, comes
out clean, 4045 mins.

Into a small skillet, drain accumulated liquid from the timabales; set
timbales aside and keep warm. Add mushrooms and remaining s&p to skillet
and cook, stirring occasionally, until mushrooms are tender, about 5 mins.

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

Unmold each timbale onto a plate a top each with half of the sauce. Posted
to Digest eatlf.v097.n175 by "Tina D. Bell" tdbell@altair.csustan.edu on
Jul 11, 1997