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Categories:
margarine mushrooms onions chicken all-purpose flour chicken broth nonfat milk egg buttermilk baking mix
Viewed: 14 - Published at: 9 years agoIngredients
- 2 tsp. margarine
- 1 c. each: sliced mushrooms and broccoli florets
- 1/2 c. each: diced onions, sliced carrots and celery
- 1/4 c. cooked, skinned and boned chicken or turkey, cubed
- 1 tsp. all-purpose flour
- 1/2 c. canned ready to serve chicken broth
- 1 c. skim or nonfat milk
- 1 egg white
- 1/3 c. plus 2 tsp. buttermilk baking mix
Method
- In a 9-inch nonstick skillet, melt margarine, add vegetables and saute over medium heat until carrot is tender-crisp.
- Add chicken and stir to combine.
- Sprinkle flour over vegetable mixture and stir quickly to combine; cook 1 minute.
- Continuing to stir, add broth gradually and bring to a boil.
- Reduce to low and let simmer until thickened (5 minutes).
