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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 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 oven for 15 minutes, lower oven temperature to 350 degrees and bake an additional 30 minutes. Remove from oven, split the popovers and fill with creamed chicken and mushrooms.
Creamed Chicken and Mushrooms:
1 lb. 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
Saute mushrooms in butter until golden. blend in flour and cook, stirring over medium heat for 1 to 2 minutes. Add browh 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.
Yields 12 popovers.
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Herbed Popovers Stuffed with Creamy Chicken and Mushrooms
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Category: Recipes
Prep Time: Cook Time: Total Time:
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 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 oven for 15 minutes, lower oven temperature to 350 degrees and bake an additional 30 minutes. Remove from oven, split the popovers and fill with creamed chicken and mushrooms.
Creamed Chicken and Mushrooms:
1 lb. 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
Saute mushrooms in butter until golden. blend in flour and cook, stirring over medium heat for 1 to 2 minutes. Add browh 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.
Yields 12 popovers.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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