Chicken Salad with Dried Cranberries and Walnuts
PREP TIME: 0min COOK TIME: 1hr 10min
|Serving Per Recipe: 6|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 44g||%|
|Saturated Fat 14g||%|
|Total Carbs 27g||%|
|Dietary Fiber 3g||%|
|Vitamin A 45%|
|Vitamin C 10%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
In The Fresh Meat Case
Find Your Store
4 tablespoonsbutter, divided
3 cupschicken broth, warmed
1/4 cupdry white wine
3/4 teaspoonsalt, divided
1/2 teaspoonblack pepper, divided
1/2 cupred onion, chopped
1/2 cupcarrots, chopped
2 cansartichoke hearts (14 oz each), drained and quartered
3 tablespoonstarragon, chopped
1 pkg.puff pastry dough
Preheat oven to 375°F. Coat 2-quart ovenproof dish with cooking spray.
In large saucepan, melt 3 tablespoons butter oven medium-high heat. Remove pan from heat; stir in flour. Return to heat and continue to cook until the mixture becomes lightly browned, about 3 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon black pepper. Set aside.
While sauce is cooking, melt remaining tablespoon of butter in large skillet. Add mushrooms, onion and carrots and cook for about 10 minutes over medium-low heat, until lightly browned. Add chicken meat; cook 2 minutes. Add artichoke heats; stir together well. Pour in thickened broth sauce; bring to a simmer and cook 10 minutes. Stir in tarragon. Add remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
Pour chicken mixture into prepared dish. Place pastry dough over top; trim ends to fit sides of dish. With knife, lightly score pattern on top. Bake in preheated oven 30 minutes or until top is golden brown. Cool slightly before serving.
Chicken and Artichoke Pot PieAdd Your Comment