Chicken popovers2

Yield: 8 Servings

Measure Ingredient
1 cup Flour; sifted
¼ teaspoon Salt
¾ cup Milk
¼ cup Chicken broth; cold
2 \N Eggs
4 tablespoons Butter or margarine
⅓ cup Flour
¼ teaspoon Ground thyme
⅛ teaspoon Freshly ground pepper
1 cup Chicken broth
1 cup Evaporated milk
2 tablespoons White wine
½ pounds Mushrooms; quartered and sautéed in 2 tb. butter, lightly browned
1 cup Frozen peas; thawed
¼ cup Red bell pepper; chopped
3 cups Cooked chicken; chopped



1. Make popovers: Preheat oven to 450 degrees. 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.

Recipe by: 365 Ways To Cook Chicken Posted to MC-Recipe Digest by "Marie Smith" <crafty1@...> on Apr 28, 1998

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