½ cup all-purpose flour
2 ¼ cups whole milk, divided
1 cup frozen green peas, thawed
2 teaspoons chopped fresh sage
1 teaspoon butter
10 ounces cooked chicken breast, chopped
1 tablespoon fresh lemon juice
¼ teaspoon freshly ground black pepper
Fresh sage sprigs (optional)
Hot cooked rice
Lightly spoon flour into a dry measuring cup; level with knife. Combine flour and ½ cup milk in a large saucepan over medium heat, stirring with a whisk until mixture is smooth. Stir in 1¾ cups milk. Cook 4 minutes or until mixture is thick, stirring constantly with a whisk. Add peas, chopped fresh sage, butter, and chicken, stirring to combine. Cook 2 minutes or until thoroughly heated. Remove from heat, stir in juice and pepper. Serve over hot rice. Garnish with sage sprigs, if desired. Serve with broiled tomatoes. Yield: 4 servings (serving size: about ¾ cup).
The Best of Cooking Light–Simple Summer Suppers
Mooo News, June 2006 |
