Creamed Dijon Chicken
"Creamed Chicken served over toast or biscuits is my go-to substitute when I'm hungry for chicken pot pie. My version is perhaps not as creamy as you'd usually expect for creamed chicken, but it's still very flavorful with much less fat. Of course, upping the creaminess would be simple by using heavy cream for the milk or even for part of the broth."
Ingredients
Nutritional
- Serving Size: 1 (278.8 g)
- Calories 368.4
- Total Fat - 22.7 g
- Saturated Fat - 4.2 g
- Cholesterol - 17 mg
- Sodium - 555 mg
- Total Carbohydrate - 18.8 g
- Dietary Fiber - 3.6 g
- Sugars - 2.2 g
- Protein - 22.1 g
- Calcium - 45.9 mg
- Iron - 2.5 mg
- Vitamin C - 23 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Melt the butter in a medium saucepan. Add the flour, stir until smooth, and cook (stirring constantly) for 1 minute. Add in the wine and cook another minute. Add the broth and stir and cook until smooth and bubbly. Season with salt and pepper.
Step 2
Add the peas, mushrooms, tarragon and milk or cream. Stir in the chicken and Dijon. Simmer on low for about 10 minutes. Serve over toast or biscuits. Sprinkle a small amount of nutmeg on each serving, if desired.
Tips
No special items needed.