Crispy whole-grain waffles catch the creamy gravy of this home-style dish. You can also serve the chicken and gravy over rice or mashed potatoes.
3 teaspoons canola oil, divided
3/4 cup chopped celery
3/4 cup chopped carrot
1/2 cup chopped onion
2 garlic cloves, minced
3 tablespoons all-purpose flour
1/2 teaspoon freshly ground black pepper
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 (14-ounce) can fat-free, less-sodium chicken broth
1 cup frozen petite green peas
1/4 cup 2% reduced-fat milk
1 tablespoon all-purpose flour
1/4 cup chopped fresh parsley
4 (1.3-ounce) low-fat multigrain waffles, toasted
How to Make It
Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add celery, carrot, and onion, and sauté 8 minutes or until tender. Add garlic; sauté 2 minutes. Remove from pan, and set aside.
. Combine 3 tablespoons flour, pepper, poultry seasoning, and salt in a zip-top plastic bag. Add chicken; seal bag, and toss to coat. Heat remaining 2 teaspoons oil in pan; add chicken, and cook 7 minutes, browning on all sides. Add broth to pan, scraping pan to loosen browned bits. Stir in reserved vegetables and peas, and cook 3 minutes or until mixture is thoroughly heated.
. Combine milk and 1 tablespoon flour, stirring with a whisk. Add to chicken mixture. Bring to a boil over medium-high heat; reduce heat, and simmer 8 minutes or until slightly thick, stirring constantly. Stir in parsley. Serve over waffles.