Creamy chicken popovers

== Ingredients ==
* 2 cup water
* 18 oz skinned chicken breast halve
* 1 large carrot, scraped, sliced
* 1 small onion, sliced
* 1 small onion, chopped
* 1¼ cups flour, divided
* ¼ tsp dried tarragon
* 1¾ cups skim milk, divided
* ½ cup plain low-fat yogurt
* ¼ cup dry white wine (or chablis)
* ½ cup frozen English peas, thawed
* 2 tbsp chopped pimento
* ¼ tsp salt
* 2 x eggs
== Directions ==
# 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 ¾ 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 ¼ cup flour and tarragon, stirring well.
# Gradually stir in ¾ cup skim milk, yogurt, wine, and reserved ¾ cup 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 °F for 45-50 minutes or till golden brown.
# Break open each popover.
# Spoon ½ cup chicken mixture over each popover.
# Serve immediately.
== Nutritional information ==
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
Category:Carrot Recipes
Category:Chablis Recipes
Category:Chicken breast Recipes
Category:Chicken stock and broth Recipes
Category:Low-calorie Recipes
Category:Pea Recipes
Category:Pimento Recipes
Category:Tarragon Recipes
Category:White wine Recipes
Category:Yogurt Recipes