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Ingredients
- 1 lb boneless, skinless chicken breast
- 1/4 tea salt
- 1 1/2 tea garlic powder
- 2 tabl butter
- 1 1/2 tabl whole-wheat flour
- 1 c chicken broth
- 1 c milk
- 1 c cauliflower or butternut squash puree
Details
Servings 4
Preparation
Step 1
Wash the chicken and cut into small, 1in pieces. Place in a zipper lock plastic bag and pour in the salt and garlic powder. Close the bag, then shake and squeeze the bag to spread the spices around.
Heat 1 tabl of butter in a large heavy-bottomed skillet. Add the chicken and lightly brown it, about 2-3 minutes. Take the chicken out w/ a slotted spoon and set aside.
Add the remaining butter, then add the flour. Whisk in the chicken broth and stir for approx. 2 minutes, making sure that there are no lumps. When smooth slowly add the milk.
Let mixture cook for 2 min, stirring occasionally as it thickens. Then add the chicken back to the pan until it is cooked through, about 4 min.
Add the puree. Then let the chicken sit off the heat, allowing the sauce to thicken.
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