| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Dairy |
English |
Main dish, Veggies, Poultry, Breads |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Water |
| 18 |
oz |
Skinned chicken breast halve |
|
|
Lge carrot, scraped, sliced |
|
|
Sm onion, sliced |
|
|
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 |
INSTRUCTIONS
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.
Posted to recipelu-digest by jeryder@juno.com (Judy E Ryder) on Feb 03,
1998
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