Chicken and Vegetables in a Cream Sauce
1 ¼ to 1 ½ pounds boneless chicken breasts
1 tablespoon seasoning of your choice (salt, pepper, oregano, basil, thyme, paprika…) I like to use Bouquet Garni, an all-purpose herb blend
3 tablespoons vegetable oil
1 cup chopped yellow onion
1 cup chopped green bell peppers
1 cup chopped celery
1 cup chopped carrots
1 tablespoon minced garlic
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
½ cup all purpose flour
3 cups chicken broth
2 cups whole milk
1 cup frozen green peas
Cut the chicken into 1 inch cubes. Place in a mixing bowl and season with salt, pepper ,and other seasonings of your choice.
Heat the oil in a large heavy pot over medium-high heat.
Carefully add the chicken and cook, stirring frequently, until browned on all sides, about 4 minutes. Add the onion, bell peppers, celery, carrots, garlic, salt and pepper. Cook, stirring, until soft, about 5 minutes.
Add the flour and cook, stirring, for 2 minutes. Add the chicken broth and milk. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, stirring occasionally, for 10 minutes. Add the peas and stir well. Simmer, stirring occasionally, for 15 minutes.
Serve on top of rice, egg noodles, or biscuits!