Chicken Tart A La Pompadour
6
Servings
Servings
15m PT15M
Prep Time
Prep Time
90m PT90M
Cook Time
Cook Time
1h 45m
Ready In
Ready In
Recipe: #32099
May 15, 2019
Categories: Main Dish, Poultry, Chicken, Pasta, Spaghetti, French, Steam, Cooked Chicken or Beef, Cooked Chicken, Boneless Pieces more
"Was created for marquise de Pompadour ,it called for a mold could use a pie plate instead of springform pan"
Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (225.3 g)
- Calories 582.7
- Total Fat - 28.3 g
- Saturated Fat - 14.5 g
- Cholesterol - 130.4 mg
- Sodium - 753.3 mg
- Total Carbohydrate - 60.9 g
- Dietary Fiber - 0.8 g
- Sugars - 1.8 g
- Protein - 25.9 g
- Calcium - 59.8 mg
- Iron - 3.8 mg
- Vitamin C - 3.8 mg
- Thiamin - 0.4 mg
Step 1
Butter a springform pan with the 3 tablespoons butter
Step 2
Twist the unbroken spaghetti around the edge of the pan,round and round
Step 3
In bowl mix the 3 cups chopped chicken with the cream that you have mixed flour in with egg yolk
Step 4
Season
Step 5
Add butter and parsley
Step 6
Put in the center of pasta
Step 7
Put in steamer and steam 1 hour
Step 8
Turn out onto a plate and surround with warmed tomato sauce, I think you could use marinara sauce instead
Tips & Variations
- Springform pan
Tags :
Main Dish