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Creamy Chicken In Sage Popover- Part 1

brunches & entertaining, chicken

Sage Popovers
1 Cup sliced fresh mushrooms
-- (about 3 ounces)
2/3 Cup sliced leek with top (about 1
2 Tablespoons chopped red bell pepper
2 Tablespoons margarine
1/4 Cup all-purpose flour
1 Teaspoon chopped fresh or
1/4 Teaspoon dried sage
1/8 Teaspoon pepper
1/3 Cup skim milk
1 Can low-sodium; (10-1/2 ounces)
chicken broth
1 1/2 Cups cut-up cooked chicken

Prepare Sage Popovers. While popovers are baking, cook mushrooms, leek and bell pepper in margarine in 2-quart nonstick saucepan over medium heat 5 minutes, stirring occasionally. Stir in flour, sage and pepper. Cook over low heat, stirring constantly, until liquid is absorbed; remove from heat. Gradually stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken; heat until hot. Serve in popovers. 4 SERVINGS (WITH ABOUT 1/2 CUP CHICKEN MIXTURE EACH).

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Contributor: Betty Crocker's Low-Fat

Yield: 4 servings

Preparation Time: 0:00

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