Herbed Popovers Stuffed With Creamy Chicken And Mushrooms
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Serves/Makes: 12
Ready in: > 5 hrs
***Popovers***
- 1 cup flour
- 1/2 teaspoon salt
- 1/8 teaspoon sage
- 1/8 teaspoon thyme
- 1 cup milk
- 3 eggs
- 3 tablespoons butter, more if needed
***Creamed Chicken and Mushrooms***
- 1 pound sliced mushrooms
- 1/2 cup butter
- 1/2 cup flour
- 10 ounces chicken broth
- 1 cup heavy cream
- 1/4 teaspoon salt
- 1/4 cup chopped parsley
- 2 cups cooked chicken, cut into bite size pieces
- 2 tablespoons sherry
For Popovers: In a large bowl, combine flour, salt and seasonings. Gradually beat in milk and eggs until smooth. Set aside and refrigerate for 2 hours or overnight. Place 1 teaspoon of butter in each cup of a popover pan and place in a preheated 400 degree F oven for 15 minutes, lower oven temperature to 350 degrees F and bake an additional 30 minutes. Remove from oven, split the popovers and fill with creamed chicken and mushrooms. For Creamed Chicken and Mushrooms: Saute mushrooms in butter until golden. blend in flour and cook, stirring over medium heat for 1 to 2 minutes. Add broth slowly and whisk until smooth. stir in cream, salt, parsley and chicken. Heat until mixture simmers. Remove from heat and add 2 tablespoons sherry. Serve in split popovers.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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