Saturday, February 7, 2009

Creamed Chicken

Serve over rice.

1/2 cup all-purpose flour
2 1/4 cups milk, divided
1 cup frozen green peas, thawed
1 can mushrooms
2 teaspoons chopped fresh sage
1 teaspoon butter
1 (10-ounce) roasted skinless, boneless chicken breast (such as Perdue Short Cuts), chopped
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper

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, mushrooms, sage, butter, and chicken, stirring to combine. Cook 2 minutes or until thoroughly heated. Remove from heat; stir in juice and pepper.

--Adapted from Cooking Light magazine

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