Chicken cream filled popovers (lo fat)
Chicken Popovers Poultry Creams
Last updated 6/12/2012 1:13:44 AM. Recipe ID 42300. Report a problem with this recipe.
Title: Chicken cream filled popovers (lo fat)
Categories: Main dish, Veggies, Poultry, Breads
Yield: 6 Servings
2 c Water
18 oz Skinned chicken breast halve
Lge carrot, scraped, sliced
Sm onion, sliced
Sm onion, chopped
1 1/4 c Flour, divided
1/4 ts 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 tb Chopped pimento
1/4 ts 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 calcium.
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