2 c. water
3 skinned chicken breast halves (6 oz.)
1 lg. carrot, scraped & sliced
1 sm. onion, sliced
Vegetable cooking spray
1 sm. onion, chopped
1/4 tsp. dried whole tarragon
1/2 c. plain low-fat yogurt
1/4 c. Chablis or other dry white wine
1/2 c. frozen English peas, thawed
2 tbsp. chopped pimento

Combine water, chicken, carrot, and 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 inch pieces. Set aside. Strain broth, reserving 3/4 cup.

Coat a large non-stick skillet with cooking spray; place over medium-high heat until hot. Add onion, and saute until tender. Gradually add 1/4 cup flour and tarragon, stirring well. Gradually stir in 3/4 cup milk, yogurt, wine, and reserved chicken broth. Cook, stirring constantly until mixture is thickened and bubbly. Stir in peas, pimiento, and reserved chicken. Set aside; keep warm.

Combine 1 cup flour and 1/4 teaspoon salt, stirring well. Add 2 eggs and 1 cup milk, beat with wire whisk until well blended. Spoon mixture evenly into 6 (6 ounce) custard cups that have been coated with cooking spray. Place 4 inches apart on a baking sheet. Bake at 400 degrees for 45 to 50 minutes or until brown. Break open each popover. Spoon 1/2 cup chicken mixture over each. Serve immediately.