Creamy chicken popovers
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Creamy chicken popovers
  Chicken    Popovers  
Last updated 6/12/2012 12:53:21 AM. Recipe ID 15144. Report a problem with this recipe.
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      Title: Creamy chicken popovers
 Categories: Low-cal, Chicken
      Yield: 6 Servings
      2 c  Water
     18 oz Skinned Chicken Breast halve
      1 x  Lge Carrot, scraped, sliced
      1 x  Sm Onion, sliced
      1 x  Sm Onion, chopped
  1 1/4 c  Flour, divided
    1/4 t  Dried Tarragon
  1 3/4 c  Skim Milk, divided
    1/2 c  Plain low-fat Yogurt
    1/4 c  Dry white Wine (or Chablis)
    1/2 c  Frzn English Peas, thawed
      2 T  Chopped Pimento
    1/4 t  Salt
      2 x  Eggs
   Combine water, chicken, carrot, and sliced onion in a large saucepan.
  Bring to a boil; cover, reduce heat, and simmer 30 minutes. Remove
  chicken from broth; cool. Bone chicken, and cut meat into 1" pieces.
  Set aside. Strain broth, saving 3/4 cup.
   Coat a large nonstick skillet with cooking spray; place over med-hi
  heat until hot. Add chopped onion, and saute until tender. Gradually
  add 1/4 cup flour and tarragon, stirring well. Gradually stir in 3/4
  cup skim milk, yogurt, wine, and reserved 3/4 c chicken broth. Cook,
  stirring constantly, until mixture is thickened and bubbly. Stir in
  peas, pimento, and reserved chicken. Set aside, and keep warm.
   Combine remaining 1 cup flour and salt, stirring well. Add eggs and
  remaining 1 cup skim milk; beat with a wire whisk until well blended.
  Spoon mixture evenly into six 6-oz custard cups that have been coated
  with Pam. Place 4" apart on a baking sheet. Bake at 400 deg F for
  45-50 minutes or till golden brown. Break open each popover. Spoon
  1/2 cup chicken mixture over each popover. Serve immediately. PER
  SERVING: 276 calories, 25.4 g protein, 3.9 g fat, 33.1 g
  carbohydrates, 133 g cholesterol, 2.2 mg iron, 236 mg sodium, 162 mg

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Recipe ID 15144 (Apr 03, 2005)

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