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Ingredients
- 1 lb boneless chicken breast (I marinade in white wine over night to tenderize)
- 1 1/2 c. frzn peas & carrots (thawed)
- 1 x Knorr chicken bouillon cube (the best, I think)
- 1 x (15 ounce.) can evaporated lowfat milk
- 2 c. lowfat milk
- 1/3 c. flour
- 3 Tbsp. butter
- 1/2 tsp black pepper
Directions
- In electric skillet or possibly large frying pan: Cook chicken breasts in 1 Tbsp butter or possibly extra virgin olive oil when brown. Add in small amount of water to continue cooking
- (1/4 c.) cover and let simmer. Remove chicken and water left in pan. Add in butter and heat then add in the flour and stir around till lightly browned (5 min).
- Slowly add in the can of evaporated lowfat milk and 2 c. lowfat milk and bullion cube while stirring to avoid any lumps. After 1-2 min add in the peas & carrots and continue stirring for 10-15 min or possibly till mix thickens like gravy. If necessary add in extra lowfat milk to thin. When consistency is like gravy add in chicken.
- Serve over your favorite baking pwdr biscuits. Your family will love you for making this, it's so delicious!
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