Creamed Chicken

Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
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.

Yield:

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

Recipe from

Nutritional 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

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)

Preparation

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.

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.

Note:

January 2003