Creamed Parsley Chicken
|Diced carrot||2 Tablespoon|
|Diced celery||2 Tablespoon|
|Instant chicken broth and seasoning mix||1 1⁄9 Ounce|
|Water||3⁄4 Cup (12 tbs)|
|All purpose flour||2 Teaspoon|
|Skinless boneless cooked chicken||6 Ounce|
|Chopped fresh parsley||2 Tablespoon|
|Sour cream||3 Tablespoon|
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.