Lightened-up chicken a la kingPrint

INGREDIENTS

• 15 mL (1 tbsp) vegetable oil
• 500 mL (2 cups) sliced mushrooms
• 2 stalks celery, sliced
• 1 onion, chopped
• 1 mL (1/4 tsp) pepper
• 125 mL (1/2 cup) low-sodium chicken stock
• 500 mL (2 cups) 1% milk, divided
• 500 g (1 lb) boneless skinless chicken thighs or breasts, cut into 2.5 cm (1-inch) chunks
• 25 mL (2 tbsp) all-purpose flour
• 500 mL (2 cups) chopped asparagus or green beans
• 1 sweet red pepper, diced

DIRECTIONS

1. In large skillet, heat oil over medium-high heat; cook mushrooms, celery, onion and pepper, stirring, for about 5 minutes or until tender but not brown. Stir in stock; bring to boil.
2. Stir in 375 mL (1-1/2 cups) of milk; bring just to simmer. Stir in chicken; reduce heat to low and barely simmer, stirring often, for 5 to 10 minutes or just until chicken is no longer pink inside. Push chicken and vegetables to one side of skillet.
3. Whisk flour into remaining milk; whisk into sauce side of skillet. Stir to combine well. Increase heat to medium and bring just to a simmer, stirring often. Cook, stirring often, for about 5 minutes or until sauce is slightly thickened.
4. Stir in asparagus and red pepper; simmer, stirring often, for about 5 minutes or until vegetables are tender-crisp.