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2 tbsp (30 ml) Northumberland butter | | - |
2 cups (500 ml) sliced mushrooms | | - |
2 stalks celery, sliced | | - |
1 onion, chopped | | - |
1 1/2 tsp (2 ml) salt | | - |
1/4 tsp (1 ml) pepper | | - |
1/2 cup (125 ml) chicken stock | | - |
2 cups (500 ml) Northumberland Milk | | - |
1 lb (500 g) boneless skinless chicken thighs or breasts, cut into 1-inch (2.5 cm)chunks | | - |
2 tbsp (30 ml) all-purpose flour | | - |
2 cups (500 ml) chopped asparagus or green beans | | - |
1 sweet red pepper, diced. |
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In large skillet, melt butter over medium-high heat; cook mushrooms, celery, onion, salt and pepper, stirring, for about 5 min. or until tender but not brown.
Stir in stock; bring to boil. Stir in 1-1/2 cups (375 mL) of milk; bring just to simmer. Stir in chicken; reduce heat to low and barely simmer, stirring often, for 5 to 10 min. or until chicken is no longer pink inside.
Push chicken and vegetables to one side of 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 min. or until sauce is slightly thickened. Stir in asparagus and red pepper; simmer, stirring often, for about 5 min or until vegetables are tender-crisp.
Tips: Maintain the sauce at a low simmer when cooking chicken to keep the chicken tender and moist. Boiling can cause toughness.
Preparation: 10 minutes.
Cooking time: 25 minutes.
Healthy Eating Tip: This recipe serves up an excellent source of riboflavin οΎ– one of the vitamins important for making energy. Milk is one of the few great natural sources of riboflavin.
Nutritional information:
Per 1 of 4 servings
Energy: 312 Calories Protein: 28 g Carbohydrates: 19 g Fat: 14 g Fibre: 3 g Sodium: 604 mg
Nutrient %DV Calcium: 18 % / 193 mg Vitamin C: 100 % / 60 mg Niacin: 61 % / 14.0 mg Folate: 60 % / 133 mcg Riboflavin: 38 % / 0.6 mg |
