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Categories:Viewed: 56 - Published at: 3 years ago
Ingredients
- 2 lbs boneless skinless chicken breasts
- 12 cup reduced-fat non-hydrogenated margarine, Shedd Spread Country Crock
- 23 cup flour
- 3 cups 1% low-fat milk
- 14 12 ounces fat-free gluten-free chicken stock, Swanson
- 15 ounces peas
- 1 teaspoon salt
- 12 teaspoon pepper
Method
- Cube and fully cook chicken in 2 tbsp Country Crock on medium-high heat.
- Remove chicken from pan and put aside.
- Reduce heat to medium-low and melt remaining Country Crock in pan.
- Whisk in flour, salt and pepper.
- Whisk in the milk and chicken broth.
- Cook about 8 minutes until thickened, whisking occasionally.
- Return cubed chicken to pan and add the peas.
- Continue until entire mixed has been heated through, about 5 minutes.
- Server over your choice of base (I prefer mashed potatoes).
