Creamy Chicken with Skillet Cornbread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 1/2 cups small broccoli flowerets |
1 1/2 cups thinly sliced carrot |
1/2 cup all-purpose flour |
1 1/2 cups 1% low-fat milk, divided |
1 1/2 cups canned no-salt-added beef broth, undiluted |
1/4 cup dry white wine |
1 tablespoon reduced-calorie margarine, melted |
1/2 cup low-fat sour cream |
1 tablespoon lemon juice |
1 teaspoon freshly ground pepper |
1/2 teaspoon salt |
4 cups cubed cooked chicken breast (skinned before cooking and cooked without salt) |
1 1/2 cups sliced fresh mushrooms |
vegetable cooking spray |
1/4 cup (1 ounce) shredded reduced-fat sharp cheddar cheese |
skillet cornbread |
Directions:
1. Arrange broccoli and carrot in a steamer basket over boiling water. Cover and steam 3 minutes or until crisp-tender.
2. Combine flour and 1/4 cup milk; stir until smooth. Combine flour mixture, remaining 1 1/4 cups milk, broth, wine, and margarine in a medium saucepan. Cook over medium heat, stirring constantly with a wire whisk, until mixture is thickened and bubbly. Remove from heat; stir in sour cream, lemon juice, ground pepper, and salt. Add steamed vegetables, chicken, and mushrooms; stir well. Spoon mixture into an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray. Cover and bake at 325° for 35 minutes. Uncover, sprinkle with Cheddar cheese, and bake 5 additional minutes or until cheese melts.
3. To serve, place 1 wedge of Skillet Cornbread on each plate. Spoon chicken mixture evenly over cornbread wedges.
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