Directions:
- Melt most of the margarine or butter, add the chicken and cook until lightly browned.
- Add the mushrooms and cook for a few more minutes, then stir in the flour and cook for another few minutes.
- Gradually add the chicken stock and bring to the boil, stirring all the time.
- Add the crème fraîche, wholegrain mustard and dried tarragon.
- Heat through, season and place in an oven-proof dish.
- Spread the bread lightly with a mixture of the remaining margarine or butter and garlic.
- Cut into triangles and arrange on top of the chicken mixture.
- Cook at 180C or 350F for about 30 minutes until crisp and browned.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 510.86 Kcal (2139 kJ) | ||
| Calories from fat | 285.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.7g | 49% | |
|---|---|---|---|
| Cholesterol | 92.21mg | 31% | |
| Sodium | 451.95mg | 19% | |
| Potassium | 523.99mg | 11% | |
| Total Carbs | 24.92g | 8% | |
| Sugars | 4.52g | 18% | |
| Dietary Fiber | 4.12g | 16% | |
| Protein | 30.24g | 60% | |
| Vitamin C | 3.4mg | 6% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.6mg | 20% | |
| Calcium | 283.4mg | 28% | |
| Amount Per 100 g | |||
| Calories | 169.33 Kcal (709 kJ) | ||
| Calories from fat | 94.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.51g | 49% | |
|---|---|---|---|
| Cholesterol | 30.56mg | 31% | |
| Sodium | 149.81mg | 19% | |
| Potassium | 173.68mg | 11% | |
| Total Carbs | 8.26g | 8% | |
| Sugars | 1.5g | 18% | |
| Dietary Fiber | 1.37g | 16% | |
| Protein | 10.02g | 60% | |
| Vitamin C | 1.1mg | 6% | |
| Iron | 1.2mg | 20% | |
| Calcium | 94mg | 28% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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