Chicken and Vegetables in a Cream Sauce

Serves 6 to 8

1 ¼ to 1 ½ pounds boneless chicken breasts

1 tablespoon seasoning of your choice (salt, pepper, oregano, basil, thyme, paprika…) I like to use Bouquet Garni, an all-purpose herb blend

3 tablespoons vegetable oil

1 cup chopped yellow onion

1 cup chopped green bell peppers

1 cup chopped celery

1 cup chopped carrots

1 tablespoon minced garlic

1 teaspoon salt

1/8 teaspoon freshly ground black pepper

½ cup all purpose flour

3 cups chicken broth

2 cups whole milk

1 cup frozen green peas

Cut the chicken into 1 inch cubes. Place in a mixing bowl and season with salt, pepper ,and other seasonings of your choice.

Heat the oil in a large heavy pot over medium-high heat.

Carefully add the chicken and cook, stirring frequently, until browned on all sides, about 4 minutes. Add the onion, bell peppers, celery, carrots, garlic, salt and pepper. Cook, stirring, until soft, about 5 minutes.

Add the flour and cook, stirring, for 2 minutes. Add the chicken broth and milk. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, stirring occasionally, for 10 minutes. Add the peas and stir well. Simmer, stirring occasionally, for 15 minutes.

Serve on top of rice, egg noodles, or biscuits!

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