| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Chicken/tur, Eat-lf mail, Low fat, Main dishes | 6 | Servings | |
INGREDIENTS
| 2 | c | Water |
| 1 | lb | Skinless Boneless Chicken |
| Breast Halves | ||
| 1 | Carrot, Sliced | |
| 1 | Onion, Sliced | |
| 1 | Onion, Chopped | |
| 1 1/4 | c | Flour, Divided |
| 1/4 | t | Dried Tarragon |
| 1 3/4 | c | Skim Milk, Divided |
| 1/2 | c | Plain Lowfat Yogurt |
| 1/4 | c | Dry White Wine |
| 1/2 | c | Frozen Peas, Thawed |
| 2 | T | Chopped Pimento |
| 1/4 | t | Salt |
| 2 | 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 400F for 45-50 minutes or till golden brown. Break open each popover. Spoon 1/2 cup chicken mixture over each popover. Serve Makes 6 servings. Calories.....276.....Fat.....3.9 g.....Fiber.....1.6 g. >From: "Dancer^" <sigatress@attcanada.net> Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Jun 17, 1999, converted by MM_Buster v2.0l.
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