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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 232
  • Calories from fat: 23%
  • Fat: 6g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.4g
  • Protein: 20.9g
  • Carbohydrate: 25.4g
  • Fiber: 2.1g
  • Cholesterol: 53mg
  • Iron: 2.2mg
  • Sodium: 1001mg
  • Calcium: 164mg

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

  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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