Ingredients
- 2 tbs. butter
- 2 cups sliced mushrooms
- 2 stalks, celery, sliced
- 1 onion, chopped
- 1/2 ½ tsp. salt
- 1/4 ¼ tsp. pepper
- 1/2 ½ cup chicken stock
- 2 cups milk, divided
- 1 lb. boneless skinless chicken thighs or breasts, cut into 1 inch chunks
- 2 tbs. flour
- 2 cups chopped asparagus or green beans
- 1 sweet red pepper, diced
Preparation
Step 1
Melt butter over medium heat, cook mushrooms, celery, onion, salt, and pepper, stirring for about 5 minutes, or until tender, but not brown. Stir in stock and bring to a boil. Stir in 1 ½ cups milk, bring just to a simmer. Stir in chicken; reduce heat to low and barely simmer, stirring often for 5 – 10 minutes or just until chicken is no longer pink inside. Push chicken and vegetables to one side of the skillet.
Whisk flour into remaining milk; whisk into sauce side of skillet. Stir to combine well. Increase heat to medium and bring just to a simmer; stirring often. Cook, stirring often, for about 5 minutes or until sauce is slightly thickened; stir in asparagus and red pepper; simmer, stirring often, for about 5 minutes or until vegetables are tender crisp.