Creamy Chicken Popovers
Category: Recipes
view my recipes
print
save
Prep Time: Cook Time: Total Time:
view the recipe on CDKitchen to print, change serving sizes, etc
Serves/Makes: 6
Ready in: 1-2 hrs
- 2 cups water
- 18 ounces skinned chicken breast halves
- 1 large carrot, scraped, sliced
- 1 small onion, sliced
- 1 small onion, chopped
- 1 1/4 cup flour, divided
- 1/4 teaspoon dried tarragon
- 1 3/4 cup skim milk, divided
- 1/2 cup plain low-fat yogurt
- 1/4 cup dry white wine (or chablis)
- 1/2 cup frozen English peas, thawed
- 2 tablespoons chopped pimento
- 1/4 teaspoon salt
- 2 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 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 6-oz custard cups that have been coated with Pam. Place 4" apart on a baking sheet. Bake at 400 degrees F for 45-50 minutes or till golden brown. Break open each popover. Spoon 1/2 cup chicken mixture over each popover. Serve immediately.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
by HappyCook80
Herbed Popovers Stuffed with Creamy Chicken and Mushrooms 1 cup flour 1/2 teaspoon salt 1/8 teaspoon sage 1/8 teaspoon thyme 1 cup milk 3 eggs 3 to 4 tablespoons butter In a large
by charlene8819
2 eggs beaten 1 cup flour 1/2 tsp salt 1/2 cup milk Beat eggs; add milk and salt. Blend flour into eggs and milk gradually. Grease muffin tins and fill 3/4 full. Put in cold oven and turn oven t
by madrose76
3 eggs 1 c. milk 1 c. flour 3 Tbsp butter, melted 1 tsp cinnamon 1/4 tsp salt Combine all ingredients. Beat. Fill 6-8 greased custard cups 1/2 full. Bake at 400 for 40 minutes. Serve hot with
by ICOOK2
Ingredients 2-3/4 cups milk 10 eggs, at room temperature 3 cups all-purpose flour 1-1/2 Tbsp. sugar 3 tsp. kosher salt 3 oz. dry Monterey Jack cheese, shredded (3/4 cup)
view more member recipes