Creamy Chicken with Skillet Cornbread

Ingredients

• 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
• Skillet Cornbread

Preparation

1. Arrange broccoli and carrot in a steamer basket over boiling water. Cover and steam 3 minutes or until crisp-tender.
2. 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.
3. To serve, place 1 wedge of Skillet Cornbread on each plate. Spoon chicken mixture evenly over cornbread wedges.