Creamed Chicken

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Serve over the rice.

TOTAL TIME: 25 MINUTES

QUICK TIP: If you can't find roasted, skinless, boneless chicken breast, but a whole roasted chicken and substitute 2 1/4 cups chopped cooked breast meat. Add the leftover chicken to soup, pasta, or a salad later in the week.

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, chopped
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon freshly ground black pepper
• Sage sprigs (optional)

Directions

1. Lightly spoon flour into a dry measuring cup, and level with a knife
2. Combine flour and 1/2 cup milk in a large saucepan over medium heat, stirring with a whisk until smooth.
3. Stir in 1 3/4 cups milk.
4. Cook 4 minutes or until thick, stirring constantly with a whisk.
5. Stir in peas, sage, butter, and chicken.
6. Cook 2 minutes or until thoroughly heated,
7. Remove from heat; stir in juice and pepper.
8. Garnish with sage sprigs, if desired.

Yield: 4 servings (serving size: about 3/4 cup)