| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats, Eggs | 8 | Servings | ||
INGREDIENTS
| 1 | c | Flour; sifted |
| 1/4 | ts | Salt |
| 3/4 | c | Milk |
| 1/4 | c | Chicken broth; cold |
| 2 | Eggs | |
| 4 | tb | Butter or margarine |
| 1/3 | c | Flour |
| 1/4 | ts | Ground thyme |
| 1/8 | ts | Freshly ground pepper |
| 1 | c | Chicken broth |
| 1 | c | Evaporated milk |
| 2 | tb | White wine |
| 1/2 | lb | Mushrooms; quartered and sautéed in 2 tb. butter, lightly browned |
| 1 | c | Frozen peas; thawed |
| 1/4 | c | Red bell pepper; chopped |
| 3 | c | Cooked chicken; chopped |
INSTRUCTIONS
POPOVERS FILLING 1. Make popovers: Preheat oven to 450 degrees. In a blender or food processor, combine flour, salt, milk, broth, and eggs. Process until smooth. Spoon into well-greased preheated popover pan or muffin tin, filling two-thirds full. Bake 40 minutes, until well browned, puffed, and firm. 2. Make filling: Meanwhile, melt butter in a large saucepan over medium-low heat. Whisk in flour, thyme, and pepper. Cook, stirring, 1 to 2 minutes without browning. Gradually whisk in chicken broth, milk, and wine. Cook, stirring until thickened, about 5 minutes. 3. Add mushrooms, peas, red pepper, and chicken. Cook another 5 minutes, until heated through. 4. Split hot popovers and spoon in chicken filling. Recipe by: 365 Ways To Cook Chicken Posted to MC-Recipe Digest by "Marie Smith" <crafty1@earthlink.net> on Apr 28, 1998
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