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Categories:
chicken breasts salt black pepper rosemary sage olive oil butter onion celery carrot garlic all-purpose milk chicken broth chicken base white pepper salt paprika
Viewed: 31 - Published at: 4 years agoIngredients
- 4 boneless skinless chicken breasts, cut into very small pieces
- 1 dash salt
- 1 dash black pepper
- 1 teaspoon crushed rosemary
- 1 tablespoon rubbed sage
- 1 tablespoon olive oil
- 4 tablespoons butter
- 1 onion, diced very small
- 2 celery ribs, diced very small
- 1 carrot, diced very small
- 2 garlic cloves, minced
- 1/2 cup all-purpose flour
- 2 cups 2% low-fat milk or 2 cups half-and-half
- 2 (14 ounce) cans fat-free chicken broth
- 1 teaspoon chicken base (like bullion, but it is a paste and much more flavorful)
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
Method
- In a bowl, sprinkle crushed rosemary, rubbed sage, salt, and pepper over chicken. Toss to coat. Heat olive oil in a large non-stick dutch oven. Add chicken to oil, and cook until chicken is done. About 7-8 minutes. Remove chicken to a bowl. Set aside.
- Melt butter in the remaining oil in pot. Add onion, celery, carrot and garlic and saute about 3-4 minutes, stirring occasionally.
- Add flour all at once and mix well. Cook for another 3-4 minutes, stirring constantly. Add half-and-half, broth, and chicken base. Continue stirring constantly until mixture thickens and comes to a boil. About 10 minutes.
- Reduce heat and add chicken and remaining seasonings to taste. Cook an additional 5 minutes.
