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Creamy chicken popovers

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Ingredients Edit

Directions Edit

  1. Combine water, chicken, carrot, and sliced onion in a large saucepan.
  2. Bring to a boil; cover, reduce heat, and simmer 30 minutes.
  3. Remove chicken from broth; cool.
  4. Bone chicken, and cut meat into 1" pieces.
  5. Set aside.
  6. Strain broth, saving ¾ cup.
  7. Coat a large nonstick skillet with cooking spray; place over med-hi heat until hot.
  8. Add chopped onion, and saute until tender.
  9. Gradually add ¼ cup flour and tarragon, stirring well.
  10. Gradually stir in ¾ cup skim milk, yogurt, wine, and reserved ¾ cup chicken broth.
  11. Cook, stirring constantly, until mixture is thickened and bubbly.
  12. Stir in peas, pimento, and reserved chicken.
  13. Set aside, and keep warm.
  14. Combine remaining 1 cup flour and salt, stirring well.
  15. Add eggs and remaining 1 cup skim milk; beat with a wire whisk until well blended.
  16. Spoon mixture evenly into six 6-oz custard cups that have been coated with PAM.
  17. Place 4" apart on a baking sheet.
  18. Bake at 400 °F for 45-50 minutes or till golden brown.
  19. Break open each popover.
  20. Spoon ½ cup chicken mixture over each popover.
  21. Serve immediately.

Nutritional information Edit

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

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