Yield: 8 servings
Measure | Ingredient |
---|---|
1 cup | Sifted flour |
¼ teaspoon | Salt |
¾ cup | Milk |
4 tablespoons | Butter |
⅓ cup | Flour |
¼ teaspoon | Ground thyme |
⅛ teaspoon | Freshly ground pepper |
1 cup | Chicken broth |
1 cup | Evaporated milk |
2 tablespoons | White wine |
¼ cup | Cold chicken broth |
2 \N | Eggs |
½ pounds | Mushrooms; quartered and sauted in 2 T butter until lightly browned |
1 cup | Frozen peas; thawed |
¼ cup | Red bell pepper; chopped or pimientos |
3 cups | Chopped cooked chicken |
POPOVERS
FILLING
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