Recipe - Chicken Popovers2

POPOVERS
1 cup Flour; sifted
One fourth teaspoon Salt
Three fourths cup Milk
One fourth cup Chicken broth; cold
2 Eggs

FILLING
4 tablespoon Butter or margarine
1/3 cup Flour
One fourth teaspoon Ground thyme
1/8 teaspoon Freshly ground pepper
1 cup Chicken broth
1 cup Evaporated milk
2 tablespoon White wine
One half pound Mushrooms; quartered and
sautéed in 2 tb. butter,
lightly browned
1 cup Frozen peas; thawed
One fourth cup Red bell pepper; chopped
3 cup 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 wellgreased preheated popover pan or muffin tin,
filling twothirds full. Bake 40 minutes, until well browned, puffed, and
firm.

2. Make filling: Meanwhile, melt butter in a large saucepan over mediumlow
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 MCRecipe Digest by "Marie Smith" crafty1@earthlink.net on Apr
28, 1998