Grammie's Creamed Chicken

• 1 lb boneless chicken breast
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups 1% low-fat milk
• 2 teaspoons chicken bouillon granules or 2 chicken bouillon cubes, crumbled

1. Place chicken breasts in pan, in just enough water to almost cover the chicken.
2. Bring to a boil.
3. Reduce heat, cover, and simmer chicken for about 20-25 minutes, or until cooked through.
4. Cut cooked chicken into bit-sized chunks.
5. In a separate frying pan, melt butter over low heat.
6. Stir in flour, then slowly whisk in milk.
7. Increase heat to medium, and whisk/stir constantly until sauce thickens.
8. Watch closely to prevent sauce from sticking to bottom.
9. Add chicken bouillon and stir.
10. Add chicken to the sauce and heat gently over medium heat until thickened to desired consistency.
11. Stir occasionally.
12. Add more milk if sauce is too thick.

chicken breast, butter, flour, milk, chicken bouillon granules

Taken from www.food.com/recipe/grammies-creamed-chicken-425815 (may not work)