Low-fat creamy chicken popovers

6 servings

Ingredients

Quantity Ingredient
2 cups Water
1 pounds Skinless Boneless Chicken Breast Halves
1 large Carrot; Sliced
1 small Onion; Sliced
1 small Onion; Chopped
1¼ cup Flour; Divided
¼ teaspoon Dried Tarragon
1¾ cup Skim Milk; Divided
½ cup Plain Lowfat Yogurt
¼ cup Dry White Wine
½ cup Frozen Peas; Thawed
2 tablespoons Chopped Pimento
¼ teaspoon Salt
2 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 400F for 45-50 minutes or till golden brown. Break open each popover. Spoon ½ cup chicken mixture over each popover. Serve

Makes 6 servings.

Calories.....276.....Fat.....3.9 g.....Fiber....⅒⅗ g.

>From: "Dancer^" <sigatress@...> Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Jun 17, 1999, converted by MM_Buster v2.0l.

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