 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 15 |
|
I found this recipe in a cookbook from Alabama and adapted it to suit my family's tastes. The Creole sauce is a nice complement to the mild chicken. Ingredients:
3 cups water |
2 teaspoons chicken bouillon granules |
2 boneless skinless chicken breast halves (6 ounces each) |
1/2 teaspoon seafood seasoning |
1/2 cup butter, cubed |
1-1/4 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
2 eggs |
creole mustard sauce: |
1 cup mayonnaise |
1/2 cup sour cream |
2 tablespoons honey |
1 tablespoon dijon mustard |
2 teaspoons creole seasoning |
1/2 teaspoon seafood seasoning |
4 to 8 drops louisiana-style hot sauce |
Directions:
1. In a large saucepan, bring water and bouillon to a boil. Reduce heat. Add chicken; cover and cook for 15-20 minutes or until juices run clear. Drain, reserving 1 cup liquid. Shred chicken; sprinkle with seafood seasoning. Set aside.
2. In the same pan, bring butter and reserved poaching liquid to a boil. Combine flour and baking powder; add to the pan and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in chicken.
3. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 14-16 minutes or until golden brown. In a small bowl, combine sauce ingredients. Serve with chicken puffs. Yield: 2-1/2 dozen (1-1/3 cups sauce).
|
|