Creamy chicken popovers

6 servings

Ingredients

Quantity Ingredient
2 cups Water
18 ounces Skinned Chicken Breast halve
1 x Lge Carrot, scraped, sliced
1 x Sm Onion, sliced
1 x Sm Onion, chopped
1¼ cup Flour, divided
¼ teaspoon Dried Tarragon
1¾ cup Skim Milk, divided
½ cup Plain low-fat Yogurt
¼ cup Dry white Wine (or Chablis)
½ cup Frzn English Peas, thawed
2 tablespoons Chopped Pimento
¼ teaspoon Salt
2 xes Eggs

Directions

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 ¾ 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 ¼ cup flour and tarragon, stirring well. Gradually stir in ¾ cup skim milk, yogurt, wine, and reserved ¾ 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 ½ cup chicken mixture over each popover. Serve immediately. PER SERVING: 276 calories, 25⅖ g protein, 3.9 g fat, 33⅒ g carbohydrates, 133 g cholesterol, 2⅕ mg iron, 236 mg sodium, 162 mg calcium.

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