Creamed Chicken

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Serve over the rice.
TOTAL TIME: 25 MINUTES
QUICK TIP: If you can't find roasted, skinless, boneless chicken breast, but a whole roasted chicken and substitute 2 1/4 cups chopped cooked breast meat. Add the leftover chicken to soup, pasta, or a salad later in the week. 
== Ingredients ==
* 1/2 cup all-purpose flour
* 2 1/4 cups whole milk, divided
* 1 cup frozen green peas, thawed
* 2 teaspoons chopped fresh sage
* 1 teaspoon butter
* 1 (10-ounce) package roasted skinless, boneless chicken breast, chopped
* 1 tablespoon fresh lemon juice
* 1/4 teaspoon freshly ground black pepper
* Sage sprigs (optional)
== Directions ==
# Lightly spoon flour into a dry measuring cup, and level with a knife
# Combine flour and 1/2 cup milk in a large saucepan over medium heat, stirring with a whisk until smooth.
# Stir in 1 3/4 cups milk.
# Cook 4 minutes or until thick, stirring constantly with a whisk.
# Stir in peas, sage, butter, and chicken.
# Cook 2 minutes or until thoroughly heated,
# Remove from heat; stir in juice and pepper.
# Garnish with sage sprigs, if desired.
Yield: 4 servings (serving size: about 3/4 cup)
Category:Quick and Easy Recipes
Category:Quick and Easy Main Dishes
Category:Main Dish Poultry Recipes
Category:Main Dish Recipes
Category:Poultry Recipes
Category:American Recipes
Category:American Meat Dishes
Category:American Main Dishes
Category:Low-calorie Recipes
Category:Low-fat Recipes
Category:Flour Recipes
Category:Milk and cream Recipes
Category:Milk Recipes
Category:Whole milk Recipes
Category:Pea Recipes
Category:Sage Recipes
Category:Butter Recipes
Category:Chicken Recipes
Category:Chicken breast Recipes
Category:Lemon juice Recipes
Category:Pepper Recipes
Category:Black pepper Recipes
Category:Dinner Recipes
Category:Healthy Main Dishes
Category:Healthy Recipes