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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This creamed chicken recipe comes together in a flash. Using whole milk gives the dish a creamy rich flavor that reduced-fat milk can't, and the peas add a touch of color. Serve over rice. Ingredients:
1/2 cup all-purpose flour |
2 1/4 cups whole milk, divided |
1 cup frozen green peas, thawed |
2 teaspoons chopped fresh sage |
1 teaspoon butter |
1 (10-ounce) package roasted skinless, boneless chicken breast (such as perdue short cuts), chopped |
1 tablespoon fresh lemon juice |
1/4 teaspoon freshly ground black pepper |
fresh sage sprigs (optional) |
Directions:
1. Lightly spoon the flour into a dry measuring cup, and level with a knife. Combine flour and 1/2 cup milk in a large saucepan over medium heat, stirring with a whisk until mixture is smooth. Stir in 1 3/4 cups milk. Cook for 4 minutes or until mixture is thick, stirring constantly with a whisk.
2. Add peas, sage, butter, and chicken, stirring to combine. Cook 2 minutes or until thoroughly heated. Remove from heat; stir in juice and pepper. Garnish with sage sprigs, if desired.
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