Creamy Chicken with Skillet Cornbread



8 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 377
Caloriesfromfat 23 %
Fat 9.7 g
Satfat 3.3 g
Monofat 2.8 g
Polyfat 2.4 g
Protein 25.5 g
Carbohydrate 45.8 g
Fiber 0.0 g
Cholesterol 76 mg
Iron 0.0 mg
Sodium 651 mg
Calcium 0.0 mg


2 1/2 cups small broccoli flowerets
1 1/2 cups thinly sliced carrot
1/2 cup all-purpose flour
1 1/2 cups 1% low-fat milk, divided
1 1/2 cups canned no-salt-added beef broth, undiluted
1/4 cup dry white wine
1 tablespoon reduced-calorie margarine, melted
1/2 cup low-fat sour cream
1 tablespoon lemon juice
1 teaspoon freshly ground pepper
1/2 teaspoon salt
4 cups cubed cooked chicken breast (skinned before cooking and cooked without salt)
1 1/2 cups sliced fresh mushrooms
Vegetable cooking spray
1/4 cup (1 ounce) shredded reduced-fat sharp Cheddar cheese


Arrange broccoli and carrot in a steamer basket over boiling water. Cover and steam 3 minutes or until crisp-tender.

Combine flour and 1/4 cup milk; stir until smooth. Combine flour mixture, remaining 1 1/4 cups milk, broth, wine, and margarine in a medium saucepan. Cook over medium heat, stirring constantly with a wire whisk, until mixture is thickened and bubbly. Remove from heat; stir in sour cream, lemon juice, ground pepper, and salt. Add steamed vegetables, chicken, and mushrooms; stir well. Spoon mixture into an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray. Cover and bake at 325° for 35 minutes. Uncover, sprinkle with Cheddar cheese, and bake 5 additional minutes or until cheese melts.

To serve, place 1 wedge of Skillet Cornbread on each plate. Spoon chicken mixture evenly over cornbread wedges.