Chicken à la King in Toast Cups
Serve with: Hearts of Romaine Salad
Servings: 4
Ingredients:
Chicken à la King in Toast Cups
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 404 |
| pro | 32 g |
| total fat | 13 g |
| sat. fat | 6 g |
| carb | 41 g |
| fibre | 6 g |
| chol | 73 mg |
| sodium | 1291 mg |
| % RDI: | - |
| calcium | 14% |
| iron | 31% |
| vit A | 52% |
| vit C | 60% |
| folate | 29% |
Suggested Recipes
-
8 slices whole wheat bread
2 tbsp (25 mL) butter
1 onion, chopped
1/2 cup (125 mL) each diced carrot, celery and sweet red pepper
1 tsp (5 mL) salt
1/2 tsp (2 mL) each dried thyme and pepper
1/4 cup (50 mL) all-purpose flour
1-1/2 cups (375 mL) chicken or turkey stock
1 cup (250 mL) milk
1 tbsp (15 mL) wine vinegar
2 cups (500 mL) cubed cooked chicken or turkey
1 cup (250 mL) frozen peas
Preparation:
Cut crusts off bread. Using rolling pin, roll each slice to 1/4-inch (5 mm) thickness. Fit each into lightly greased 6-oz (175 mL) custard cup or jumbo muffin pan. Bake in centre of 375°F (190°C) oven until golden brown, about 8 minutes.
Meanwhile, in large saucepan, melt butter over medium heat; cook onion, carrot, celery, red pepper, salt, thyme and pepper, stirring occasionally, until onion is softened, about 2 minutes. Add flour; cook, stirring, for 1 minute.
Whisk in stock, milk and vinegar; cook, whisking often, until thickened enough to coat back of spoon, about 10 minutes.
Add chicken and peas; cook until bubbly and peas are tender, about 3 minutes. To serve, ladle into toast cups.
Source
Canadian Living Magazine: March 2003
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