Instructions: In a small skillet heat margarine until hot; add onion and saute over low heat until soft, about 5 mins.

Preheat oven to 350 degrees. Transfer sauteed onion to work bowl of food processor; add chicken and milk and process until smooth. Add 2 teaspoons parsley, s&p, and the nutmeg and process to blend; divide mixture into two 10-oz. custard cups and, using back of spoon, smooth.

Cover each cup with foil and bake until a knife, inserted in center, comes out clean, 40-45 mins.

Into a small skillet, drain accumulated liquid from the timbales; set timbales aside and keep warm. Add mushrooms and remaining s&p to skillet and cook, stirring occasionally, until mushrooms are tender, about 5 mins.

In a small cup combine water and arrowroot, stirring to dissolve arrowroot; add to mushroom mixture and cook, stirring constantly, until thickened. Stir in remaining parsley.

Unmold each timbale onto a plate a top each with half of the sauce.

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