This is a warm, creamy bit of deliciousness that absolutely screams comfort food... but won't send you screaming from the bathroom scale :) I got the original idea for this recipe from a Publix Family Style Magazine article. It's simple and satisfying and we love it served over Cornbread Waffles with Grilled Asparagus.
- 1 lb boneless, skinless chicken breasts
- 1 tsp minced garlic
- 1 Tbsp olive oil
- 2 Tbsp whole wheat flour
- 3/4 cup reduced-sodium chicken broth
- 2/3 cup skim milk
- 3 Tbsp grated Parmesan cheese
- 1/2 tsp dried sage
- 1/2 tsp dried thyme
- 1/8 tsp pepper
TWO: In a large saucepan heat olive oil over medium heat. Add garlic and cook until fragrant but not browned, about 30 seconds. Stir in flour and then add broth and milk. Cook and stir until thickened and bubbly.
THREE: Stir in Parmesan and spices; cook another minute. Add shredded chicken and heat through.
Freeze leftovers in 3/4 cup portions using the medium/large portion method to feed your freezer stash.
Per 3/4 cup serving - 299 Calories (119 Calories from Fat), 13g Fat, 3.5g Saturated Fat, 105mg Cholesterol, 315mg Sodium, 6g Total Carbohydrates, 2g Sugar, 37g Protein, 3% DV Vitamin A, 1% DV Vitamin C, 12% DV Calcium, 11% DV Iron