Low-Fat Creamy Chicken Popovers
Ingredients
- 1 1/4 c Flour Divided
- 1 lg Carrot Sliced
- 1 sm Onion Sliced
- 1 3/4 c Skim Milk Divided
- 2 Eggs
- 1/4 ts Dried Tarragon
- 1/2 c Plain Lowfat Yogurt
- 1/4 ts Salt
- 1/2 c Frozen Peas Thawed
- 2 c Water
- 1 lb Skinless Boneless Chicken
- 1 sm Onion chopped
- 1/4 c Dry white wine
- 2 tb Pimento Chopped
Instructions
- Combine water, chicken, carrot, and sliced onion in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Remove chicken from broth; cool. Bone chicken, and cut meat into 1“ pieces. Set aside. Strain broth, saving 3/4 cup.Coat a large nonstick skillet with cooking spray; place over med-hi heat until hot. Add chopped onion, and saute until tender. Gradually add 1/4 cup flour and tarragon, stirring well. Gradually stir in 3/4 cup skim milk, yogurt, wine, and reserved 3/4 c chicken broth. Cook, stirring constantly, until mixture is thickened and bubbly. Stir in peas, pimento, and reserved chicken. Set aside, and keep warm. Combine remaining 1 cup flour and salt, stirring well. Add eggs and remaining 1 cup skim milk; beat with a wire whisk until well blended. Spoon mixture evenly into six 6-oz custard cups that have been coated with Pam. Place 4“ apart on a baking sheet. Bake at 400F for 45-50 minutes or till golden brown. Break open each popover. Spoon 1/2 cup chicken mixture over each popover. Serve Makes 6 servings. Calories…..276…..Fat…..3.9 g…..Fiber…..1.6 g. >From: “Dancer^” Posted to EAT-LF Digest by Reggie Dwork on Jun 17, 1999,
