Chicken popovers

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



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.


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