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CREAMY CHICKEN POPOVERS

Category:    Low-cal, Chicken
Yield:6 servings
 
      2 c  Water                           1 3/4 c  Skim Milk, divided
     18 oz Skinned Chicken Breast halve      1/2 c  Plain low-fat Yogurt
      1 x  Lge Carrot, scraped, sliced       1/4 c  Dry white Wine (or Chablis)
      1 x  Sm Onion, sliced                  1/2 c  Frzn English Peas, thawed
      1 x  Sm Onion, chopped                   2 tb Chopped Pimento
  1 1/4 c  Flour, divided                    1/4 ts Salt
    1/4 ts Dried Tarragon                      2 x  Eggs
 
   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 400 deg F for 45-50 minutes or
  till golden brown. Break open each popover. Spoon 1/2 cup chicken mixture
  over each popover. Serve immediately. PER SERVING: 276 calories, 25.4 g
  protein, 3.9 g fat, 33.1 g carbohydrates, 133 g cholesterol, 2.2 mg iron,
  236 mg sodium, 162 mg calcium.
 

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