Chicken Popovers Recipe
Use This Recipe To...
Meal Planning
Other
Serving Size
Ingredients:
| --------- | POPOVERS --------- |
| 1 c | Sifted flour |
| 1/4ts | Salt |
| 3/4c |
Milk
|
| 1/4c | Cold chicken broth |
| 2 |
Eggs
|
| --------- | FILLING --------- |
| 4 tb |
Butter
|
| 1/3c | Flour |
| 1/4ts | Ground thyme |
| 1/8ts | Freshly ground pepper |
| 1 c | Chicken broth |
| 1 c | Evaporated milk |
| 2 tb | White wine |
| 1/2lb | Mushrooms; quartered and |
| -sauted in 2 T butter until | |
| -lightly browned | |
| 1 c | Frozen peas; thawed |
| 1/4c | Red bell pepper; chopped or |
| 1/4c | -pimientos |
| 3 c | Chopped cooked chicken |
| --------- | POPOVERS --------- |
| --------- | FILLING --------- |
Directions:
1.Make Popovers.
Preheat oven to 450.
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.
From: 365 Ways to Cook Chicken.
FROM: LAWRENCE KELLIE DATE: 08-05-93