Chicken à la King in Toast Cups
This recipe makes 4 servings
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 | 1,291 mg |
| % RDI: | - |
| calcium | 14 |
| iron | 31 |
| vit A | 52 |
| vit C | 60 |
| folate | 29 |
Serve with: Hearts of Romaine Salad
Ingredients
- 8 slices whole wheat bread
- 2 tbsp butter
- 1 onion, chopped
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup diced sweet red peppers
- 1 tsp salt
- 1/2 tsp dried thyme
- 1/2 tsp pepper
- 1/4 cup all-purpose flour
- 1-1/2 cups chicken stock or turkey stock
- 1 cup milk
- 1 tbsp wine vinegar
- 2 cups cooked chickens or turkey, cubed
- 1 cup 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
- Keywords : Main Course; Chicken; Bread; Bake; Peas;
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