| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats, Eggs | 8 | Servings | ||
INGREDIENTS
| 1 | c | Flour, sifted |
| 1/4 | t | Salt |
| 3/4 | c | Milk |
| 1/4 | c | Chicken broth, cold |
| 2 | Eggs | |
| 4 | T | Butter or margarine |
| 1/3 | c | Flour |
| 1/4 | t | Ground thyme |
| 1/8 | t | Freshly ground pepper |
| 1 | c | Chicken broth |
| 1 | c | Evaporated milk |
| 2 | T | 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
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. 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. Add mushrooms, peas, red pepper, and chicken. Cook another 5 minutes, until heated through. 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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Nutrition (calculated from recipe ingredients)
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Calories: 240
Calories From Fat: 95
Total Fat: 10.8g
Cholesterol: 58.3mg
Sodium: 566.6mg
Potassium: 397mg
Carbohydrates: 24.3g
Fiber: 1.7g
Sugar: 6.3g
Protein: 10.9g