Ingredients

2 C. water
18 oz. skinned chicken breast halve
1 large carrot, scraped, sliced
1 small onion, sliced
1 small onion, chopped
1-1/4 C. flour, divided
1/4 tsp. dried tarragon
1 3/4 C. skim milk, divided
1/2 C. plain low-fat yogurt
1/4 C. dry white wine (or chablis)
1/2 C. frozen english peas, thawed
2 Tbsp. chopped pimento
1/4 tsp. salt
2 eggs

Cooking Instructions

Combine water, chicken, carrot, and sliced onion in a large saucepan. Bring to a boil; cover, reduce heat, and simmer for 30 minutes. Remove chicken from broth; cool. Bone chicken, and cut meat into 1-inch pieces. Set aside. Strain broth, saving 3/4 C.. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chopped onion, and Saute until tender. Gradually add 1/4 C. flour and tarragon, stirring well. Gradually stir in 3/4 C. 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 C. flour and salt, stirring well. Add eggs and remaining 1 C. skim milk; beat with a wire whisk until well blended. Spoon mixture evenly into six 6-oz. custard C. that have been coated with Pam. Place 4 inches apart on a baking sheet. Bake at 400 for 45-50 minutes or until golden brown. Break open each popover. Spoon 1/2 C. chicken mixture over each popover. Serve immediately.
 
 
"But He answered and said, "It is written, 'MAN SHALL NOT LIVE ON BREAD ALONE, BUT ON EVERY WORD THAT PROCEEDS OUT OF THE MOUTH OF GOD.'" (Matthew 4:4)