Ingredients
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4 boneless skinless chicken breasts, cut into very small pieces
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1 dash salt
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1 dash black pepper
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1 teaspoon crushed rosemary
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1 tablespoon rubbed sage
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1 tablespoon olive oil
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4 tablespoons butter
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1 onion, diced very small
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2 celery ribs, diced very small
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2 garlic cloves, minced
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1/2 cup all-purpose flour
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2 cups 2% low-fat milk or 2 cups half-and-half
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1 teaspoon chicken base (like bullion, but it is a paste and much more flavorful)
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1/2 teaspoon white pepper
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1/2 teaspoon salt
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1/2 teaspoon paprika
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1 carrot, diced very small
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2 (14 ounce) cans fat-free chicken broth
Instructions
- In a bowl, sprinkle crushed rosemary, rubbed sage, salt, and pepper over chicken. Toss to coat. Heat olive oil in a large non-stick dutch oven. Add chicken to oil, and cook until chicken is done. About 7-8 minutes. Remove chicken to a bowl. Set aside.
- Melt butter in the remaining oil in pot. Add onion, celery, carrot and garlic and saute about 3-4 minutes, stirring occasionally.
- Add flour all at once and mix well. Cook for another 3-4 minutes, stirring constantly. Add half-and-half, broth, and chicken base. Continue stirring constantly until mixture thickens and comes to a boil. About 10 minutes.
- Reduce heat and add chicken and remaining seasonings to taste. Cook an additional 5 minutes.