Creamed Chicken

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This recipe comes together in a flash. Using whole milk gives the dish a creamy, rich flavor that reduced-fat milk can’t, and the peas add a touch of color. Serve over rice. Great way to use up leftover chicken! Total preparation time: 25 minutes.

1/2 cup all-purpose flour
2 1/4 cups whole milk, divided
1 cup frozen green peas, thawed
2 teaspoons chopped fresh sage
1 teaspoon butter
10 ounces cooked chicken breast, chopped
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
Fresh sage sprigs (optional)
Hot cooked rice

Lightly spoon flour into a dry measuring cup; level with 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 4 minutes or until mixture is thick, stirring constantly with a whisk. Add peas, chopped fresh sage, butter, and chicken, stirring to combine. Cook 2 minutes or until thoroughly heated. Remove from heat, stir in juice and pepper. Serve over hot rice. Garnish with sage sprigs, if desired. Serve with broiled tomatoes.
Yield: 4 servings (serving size: about 3/4 cup).

The Best of Cooking Light–Simple Summer Suppers
Mooo News, June 2006