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Creamed Chicken

Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Yield 4 servings (serving size: about 3/4 cup)
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)

Nutrition Information

  • calories 232
  • caloriesfromfat 23 %
  • fat 6 g
  • satfat 3.6 g
  • monofat 1.8 g
  • polyfat 0.4 g
  • protein 20.9 g
  • carbohydrate 25.4 g
  • fiber 2.1 g
  • cholesterol 53 mg
  • iron 2.2 mg
  • sodium 1001 mg
  • calcium 164 mg

How to Make It

  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.