Creamy Chicken

By smleonard

Ingredients

• 1 pound boneless, skinless chicken breast
• 1/4 teaspoon salt
• 1-1/2 teaspoons garlic powder
• 2 tablespoons trans-fat-free soft tub margarine spread
• 1-1/2 tablespoons whole-wheat flour
• 1 cup low-fat reduced-sodium chicken broth
• 1 cup nonfat (skim) milk
• 1 cup cauliflower or butternut squash puree

Details

Servings 4
Preparation time 10mins
Cooking time 25mins

Preparation

Step 1

1) Wash the chicken and cut into small 1-inch pieces. Place in a zipper-lock plastic bag. Pour in the salt and garlic powder. Close the bag, then shake and squeeze the bag to spread the spices around.

2) Heat 1 tablespoon of the margarine in a large heavy-bottomed skillet. Add the chicken and lightly brown it about 2 to 3 minutes. Take the chicken out with a slotted spoon and set aside.

3) Add the remaining tablespoon of margarine to the skillet, then add the flour. Whisk in the chicken broth and stir for approximately 2 minutes, making sure that there are no lumps. When smooth, slowly add the milk.

4) Let mixture cook for 2 minutes, stirring occasionally as it thickens. Then add the chicken back to the pan until it is cooked through, about 4 minutes.

5) Add the puree. Then, let the chicken sit off the heat, allowing the sauce to thicken.