INGREDIENTS

INSTRUCTIONS

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 3/4 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 1/4 cup flour  and
tarragon, stirring well. Gradually stir in 3/4 cup 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 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 deg F for 45-50  minutes or till golden
brown. Break open each popover. Spoon 1/2 cup  chicken mixture over
each popover. Serve immediately. 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. Posted to  recipelu-digest by
jeryder@juno.com (Judy E Ryder) on Feb 03, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 133
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 2.7mg
Sodium: 144.7mg
Potassium: 196.3mg
Carbohydrates: 25.1g
Fiber: <1g
Sugar: 5.3g
Protein: 6.2g