Creamed Parsley Chicken Recipe
Ingredients
| 2 tablespoons each diced carrot and celery | ||
| 1 packet instant chicken broth and seasoning mix | ||
| Water | 3/4 Cup (16 tbs) | |
| All purpose flour | 2 Teaspoon | |
| 6 ounces skinned and boned cooked chicken, cut into 1-inch cubes | ||
| Parsley | 2 Tablespoon, chopped | |
| Sour cream | 3 Tablespoon | |
| Pepper | 1/8 Teaspoon | |
Directions
In small saucepan combine carrot, celery, and broth mix; add water and bring to a boil.
Cook for 5 minutes.
In 1-quart saucepan heat margarine until bubbly and hot; add flour and cook, stirring constantly, for 2 minutes.
Remove from heat and gradually stir in vegetable mixture; return to heat and simmer, stirring constantly, for 5 minutes.
Add chicken and parsley and stir to combine.
Let simmer until chicken is heated, about 5 minutes; stir in sour cream and season with pepper.
Cook for 5 minutes.
In 1-quart saucepan heat margarine until bubbly and hot; add flour and cook, stirring constantly, for 2 minutes.
Remove from heat and gradually stir in vegetable mixture; return to heat and simmer, stirring constantly, for 5 minutes.
Add chicken and parsley and stir to combine.
Let simmer until chicken is heated, about 5 minutes; stir in sour cream and season with pepper.
Chef
