Provided by Craig Claiborne And Pierre Franey
Categories dinner, project, sauces and gravies, appetizer, main course
Time 30m
Yield 24 filled cream puffs
Number Of Ingredients 12
Steps:
- 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.
- 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.
- Add salt and pepper to taste, nutmeg, cayenne and tarragon. Let simmer, stirring, about two minutes.
- Add the chicken and stir. Bring to the boil.
- 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.
Nutrition Facts : @context http, Calories 52, UnsaturatedFat 2 grams, Carbohydrate 1 gram, Fat 4 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 52 milligrams, Sugar 0 grams, TransFat 0 grams
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