Creamy Chicken Popovers
Yield
6 servingsPrep
15 minCook
90 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
water
|
|
| 18 | ounces |
chicken breast halves, boneless, skinless
skinned |
|
| 1 | large |
carrots
scraped, sliced |
|
| 1 | small |
onions
sliced |
|
| 1 | small |
onions
chopped |
|
| 1 ¼ | cups |
all-purpose flour
divided |
|
| ¼ | teaspoon |
tarragon leaves
dried |
|
| 1 ¾ | cups |
milk
skim, divided |
|
| ½ | cup |
yogurt, plain
low-fat |
|
| ¼ | cup |
white wine
or chablis |
*
|
| ½ | cup |
green peas
frozen, thawed |
|
| 2 | tablespoons |
pimentos
chopped |
|
| ¼ | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
water
|
|
| 520.2 | ml/g |
chicken breast halves, boneless, skinless
skinned |
|
| 1 | large |
carrots
scraped, sliced |
|
| 1 | Sm |
onions
sliced |
|
| 1 | Sm |
onions
chopped |
|
| 296 | ml |
all-purpose flour
divided |
|
| 1.3 | ml |
tarragon leaves
dried |
|
| 414 | ml |
milk
skim, divided |
|
| 118 | ml |
yogurt, plain
low-fat |
|
| 59 | ml |
white wine
or chablis |
*
|
| 118 | ml |
green peas
frozen, thawed |
|
| 3E+1 | ml |
pimentos
chopped |
|
| 1.3 | ml |
salt
|
|
| 2 | large |
eggs
|
|
Directions
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 1inch pieces.
Set aside.
Strain broth, saving ¾ cup.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add chopped onion, and sauté until tender.
Gradually add ¼ cup flour and tarragon, stirring well.
Gradually stir in ¾ cup skim milk, yogurt, wine, and reserved ¾ cup 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 inches apart on a baking sheet.
Bake at 400℉ (200℃) for 45 to 50 minutes or until golden brown.
Break open each popover.
Spoon ½ cup chicken mixture over each popover.
Serve immediately.
