Cream Puffs with Tarragon Chicken Hash
Updated September 21, 2015
- Total Time
- 30 minutes
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Ingredients
1 small, cooked chicken breast (see recipe)
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 analysis per serving
38 grams carbs; 82 milligrams cholesterol; 386 calories; 7 grams monosaturated fat; 5 grams polyunsaturated fat; 9 grams saturated fat; 23 grams fat; 1 gram fiber; 285 milligrams sodium; 7 grams protein; 22 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
Add salt and pepper to taste, nutmeg, cayenne and tarragon. Let simmer, stirring, about two minutes.
- Step 4
Add the chicken and stir. Bring to the boil.
- Step 5
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.
Private Notes