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Ingredientes
- 1 x 2 1/2 pounds chicken, cut into eights or possibly tenths (wing tips removed)
- 2 Tbsp. Oil
- Â Â Salt, pepper, to taste
- Â Â Popover batter
- 3 x Large eggs
- 1Â 1/2 c. Lowfat milk
- 1 Tbsp. Oil
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1Â 1/2 c. Flour
- 1 Tbsp. Chopped fresh parsley
Direcciones
- MUSHROOM SAUCE 1 c. homemade or possibly canned cream of mushroom soup 1/2 c. white wine 1 Tbsp. chopped fresh parsley 1/2 c. thinly sliced fresh mushrooms salt, pepper to taste
- Preheat oven to 350 F. Saute/fry chicken in oil in a skillet to thoroughly brown all sides. Season with salt and pepper. Place in a 9 by 13 inch casserole.
- Blend Large eggs, lowfat milk, oil, salt, pepper, flour, and parsley well, with a wire whisk. Pour over chicken. Bake 55-60 min, or possibly till chicken is cooked and batter has puffed up and turned golden.
- Meanwhile, prepare sauce. Combine mushroom soup, wine, parsley and stir over low heat to combine. Stir in sliced mushrooms, season with salt and pepper and cook to soften mushrooms a little, about 5-10 min. Serve on side, to drizzle portions of chicken and popover crust.
- An easy dish with an dramatic and unique presentation. Browned chicken pcs are cradled in a golden popover crust. Serve the mushroom sauce on the side with a green salad.
- This recipe launched my food careerwhen it won a main dish contest some 13 years ago.
- Serves 4
