Chicken: 5 pt. Chicken Hash
Source of Recipe
www.chefmom.com
Recipe Introduction
"If you'd like, shape the chicken mixture into equal patties and cook until crisp in a skillet sprayed with non-stick cooking spray."
List of Ingredients
1 tsp stick margarine
1/2 cup minced onion
1/2 cup evaporated skimmed milk
1/4 cup low-sodium chicken broth
1 T + 1 1/2 tsp all-purpose flour
2 T(1 fluid oz) dry sherry
1 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp hot pepper sauce
6 oz skinless cooked chicken breasts, finely diced
2 oz cooked pared potatoes, finely dicedRecipe
1. Preheat oven to 400 F. Spray 4 individual ramekins or a shallow square 1-quart baking dish with non-stick cooking spray.
2. In medium saucepan, heat margarine; add onion. Cook over low heat, stirring frequently, 2-3 minutes, until softened. In small bowl, with wire whisk, combine milk, broth and flour, blending until flour is dissolved; strain and add to cooked onion. Continuing to stir with whisk, bring liquid to a simmer; cook, stirring often, 10 minutes.
3. Add sherry, worcestershire sauce, salt, black pepper and hot pepper sauce to milk mixture; stir to combine. Remove saucepan from heat; stir in chicken breasts and thighs and potatoes.
4. Divide mixture evenly into prepared ramekins or transfer to prepared baking dish; bake 20 minutes, until browned and heated through.
Makes 4 servings
Per serving: 245 calories; 28 g protein; 8 g fat; 12 g carbohydrate; 113 mg calcium; 417 mg sodium; 78 mg cholesterol; 1 g dietary fiber
|
|
member logon
