Cream Puffs with Tarragon Chicken Hash
- Total Time
- 30 minutes
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Ingredients
- 1small, cooked chicken breast (see recipe)
- 1½cups leftover chicken, cut into cubes
- 2tablespoons butter
- 2tablespoons flour
- ½cup chicken broth, fresh or canned
- ½cup heavy cream
- Salt, if desired
- Freshly ground pepper
- Pinch of freshly grated nutmeg
- Pinch of cayenne pepper
- 2teaspoons chopped fresh tarragon or 1 teaspoon dried
- 24cream puffs (see recipe)
Nutritional analysis per serving (24 servings)
386 calories; 23 grams fat; 9 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 5 grams polyunsaturated fat; 38 grams carbohydrates; 1 gram dietary fiber; 22 grams sugars; 7 grams protein; 285 milligrams sodium
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