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Chicken Puffs Amandine

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Submitted by samantha south

YIELD

4 - 6 Servings

PREP

20 min

COOK

15 min

READY

35 min

Ingredients

½ 118
CUP ML CHICKEN BROTH
canned
¼ 1.3
TEASPOON ML ALMOND EXTRACT *
1 1
3 45
TABLESPOONS ML ALMONDS
optional
2 2
LARGE LARGE EGGS
0.6
TEASPOON ML SALT
½ 118
CUP ML ALL-PURPOSE FLOUR
sifted
¼ 59
CUP ML BUTTER

Directions

Heat oven to 450℉ (230℃).

Bring broth to boil over moderate heat.

Add butter and salt. Stir until butter melts. Reduce heat.

Add flour all at once.

Stir vigorously until mixture can be formed into a ball.

Remove from heat and add eggs, one at a time, beating thoroughly after each one.

Continue beating until smooth and shiny. Stir in chicken spread, almonds and extract.

Blend well.

Drop by small teaspoonfuls onto greased cookies sheets and bake 10 to 12 minutes until golden.

Can be made ahead and reheated at 350℉ (180℃) for 5 to 7 minutes.

Serve warm.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 89g (3.1 oz)
Amount per Serving
Calories 230 66% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 137mg 46%
Sodium 234mg 10%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 4%
Sugars g
Protein 13g
Vitamin A 10% Vitamin C 0%
Calcium 3% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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