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  Recipe Home » Poultry » CREAMY CHICKEN POPOVERS
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  CREAMY CHICKEN POPOVERS
  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 241
Ingredients:
2 C. water
18 oz. skinned chicken breast halve
1 large carrot, scraped, sliced
1 small onion, sliced
1 small onion, chopped
1-1/4 C. flour, divided
1/4 tsp. 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. frozen english peas, thawed
2 Tbls. chopped pimento
1/4 tsp. salt
2 eggs
Instructions:
Combine water, chicken, carrot, and sliced onion in a large saucepan. Bring to a boil; cover, reduce heat, and simmer for 30 minutes. Remove chicken from broth; cool. Bone chicken, and cut meat into 1-inch pieces. Set aside. Strain broth, saving 3/4 C.. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chopped onion, and sauté until tender. Gradually add 1/4 C. flour and tarragon, stirring well. Gradually stir in 3/4 C. 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 C. flour and salt, stirring well. Add eggs and remaining 1 C. skim milk; beat with a wire whisk until well blended. Spoon mixture evenly into six 6-oz. custard C. that have been coated with Pam. Place 4 inches apart on a baking sheet. Bake at 400 for 45-50 minutes or until golden brown. Break open each popover. Spoon 1/2 C. chicken mixture over each popover. Serve immediately.
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