Chicken with Creamy Herb Gravy

Crispy whole-grain waffles catch the creamy gravy of this home-style dish. You can also serve the chicken and gravy over rice or mashed potatoes.

Yield: 4 servings (serving size: 1 1/4 cups chicken mixture and 1 waffle)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 372
  • Fat: 9.8g
  • Saturated fat: 1.8g
  • Protein: 35.4g
  • Carbohydrate: 36.1g
  • Cholesterol: 91mg
  • Iron: 3.8mg
  • Sodium: 780mg
  • Calories from fat: 24%
  • Fiber: 5.8g
  • Calcium: 184mg

Ingredients

  • 3 teaspoons canola oil, divided
  • 3/4 cup chopped celery
  • 3/4 cup chopped carrot
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon salt
  • 1 pound skinless, boneless chicken breast, cut into 1-inch pieces
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 cup frozen petite green peas
  • 1/4 cup 2% reduced-fat milk
  • 1 tablespoon all-purpose flour
  • 1/4 cup chopped fresh parsley
  • 4 (1.3-ounce) low-fat multigrain waffles, toasted

Preparation

  1. Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add celery, carrot, and onion, and sauté 8 minutes or until tender. Add garlic; sauté 2 minutes. Remove from pan, and set aside.
  2. . Combine 3 tablespoons flour, pepper, poultry seasoning, and salt in a zip-top plastic bag. Add chicken; seal bag, and toss to coat. Heat remaining 2 teaspoons oil in pan; add chicken, and cook 7 minutes, browning on all sides. Add broth to pan, scraping pan to loosen browned bits. Stir in reserved vegetables and peas, and cook 3 minutes or until mixture is thoroughly heated.
  3. . Combine milk and 1 tablespoon flour, stirring with a whisk. Add to chicken mixture. Bring to a boil over medium-high heat; reduce heat, and simmer 8 minutes or until slightly thick, stirring constantly. Stir in parsley. Serve over waffles.
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