4 to 8 drops Louisiana-style hot sauce (Creole Mustard Sauce)
Instructions
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.
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.
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).
Originally Submitted
3/5/2011
0 Out of 5 from
0 reviews
You can add this Chicken Puffs with Creole Mustard Sauce recipe to your own private DesktopCookbook.