Creamy Chicken Popovers Recipe - Cooking Index
Creamy Chicken Popovers Recipe - Cooking Index
| 2 cups | 474ml | Water |
| 18 oz | 511g | Skinned chicken breast halve |
| 1 | Carrot - scraped, sliced | |
| 1 | Onion - sliced (small) | |
| 1 | Onion - chopped (small) | |
| 1 1/4 cups | 78g / 2.8oz | Flour - divided |
| 1/4 teaspoon | 1.3ml | Dried tarragon |
| 1 3/4 cups | 414ml | Skim milk - divided |
| 1/2 cup | 118ml | Plain low-fat yogurt |
| 1/4 cup | 59ml | Dry white wine - (or chablis) |
| 1/2 cup | 118ml | Frzn english peas - thawed |
| 2 tablespoons | 30ml | Chopped pimento |
| 1/4 teaspoon | 1.3ml | Salt |
| 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.
Source:
adapted by Betsy Burtis
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