Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Water 18 oz Skinned chicken breast halve
1 x Lge carrot, scraped, sliced 1 x Sm onion, sliced
1 x Sm onion, chopped 1 1/4 c Flour, divided
1/4 ts Dried tarragon 1 3/4 c Skim milk, divided
1/2 c Plain low-fat yogurt 1/4 c Dry white wine (or chablis)
1/2 c Frzn english peas, thawed 2 tb Chopped pimento
1/4 ts Salt 2 x 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. PER SERVING: 276 calories, 25.4 g protein, 3.9
g fat, 33.1 g carbohydrates, 133 g cholesterol, 2.2 mg iron, 236 mg sodium,
162 mg calcium.

Browse by categories