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Creamy Chicken Popovers

Make Creamy Chicken Popovers at home with Water Skinned Chicken Breast, Dried Tarragon C Skim Milk Divided, and Salt X Eggs. Scale it up or down for the number of people at the table.

Ingredients

• 2 cup
• 1/4 tsp
• 1/4 tsp

Method (preview)

1. 1

   Combine water, chicken, carrot, and sliced onion in a large saucepan.

2. 2

   Bring to a boil; cover, reduce heat, and simmer 30 minutes.

3. 3

   Remove chicken from broth; cool.

4. 4

   Bone chicken, and cut meat into 1 ″ pieces.

5. 5

   Set aside.

6. 6

   Strain broth, saving 3/4 cup.

7. 7

   Coat a large nonstick skillet with cooking spray; place over med-hi heat until hot.

8. 8

   Add chopped onion, and saute until tender.

9. 9

   Gradually add 1/4 cup flour and tarragon, stirring well.

10. 10

    Cook, stirring constantly, until mixture is thickened and bubbly.

11. 11

    Stir in peas, pimento, and reserved chicken.

12. 12

    Set aside, and keep warm.

13. 13

    Combine remaining 1 cup flour and salt, stirring well.

14. 14

    Add eggs and remaining 1 cup skim milk; beat with a wire whisk until well blended.

15. 15

    Spoon mixture evenly into six 6-oz custard cups that have been coated with Pam.

16. 16

    Place 4 ″ apart on a baking sheet.

17. 17

    Bake at 400 deg F for 45-50 minutes or till golden brown.

18. 18

    Break open each popover.

19. 19

    Spoon 1/2 cup chicken mixture over each popover.

20. 20

    Serve immediately.

21. 21

    PER SERVING: 276 calories, 25.