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Creamy Chicken Popovers
Yield: 6 Servings
2 cups water
18 oz skinned chicken breast halve
1 large carrot, scraped, sliced
1 small onion, sliced
1 small onion, chopped
1 1/4 cup flour, divided
1/4 tsp 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 Tbsp chopped pimento
1/4 tsp 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 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.
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Chicken Popovers