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CHICKEN POPOVERS

Category:    Chicken
Yield: 8 servings
 
----------------------------------POPOVERS----------------------------------
      1 c  Sifted flour                      1/4 c  Cold chicken broth
    1/4 ts Salt                                2    Eggs
    3/4 c  Milk                          

----------------------------------FILLING----------------------------------
      4 tb Butter                            1/2 lb Mushrooms; quartered and
    1/3 c  Flour                                    -sauted in 2 T butter until
    1/4 ts Ground thyme                             -lightly browned
    1/8 ts Freshly ground pepper               1 c  Frozen peas; thawed
      1 c  Chicken broth                     1/4 c  Red bell pepper; chopped or
      1 c  Evaporated milk                   1/4 c  -pimientos
      2 tb White wine                          3 c  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.

 

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