Creamy Chicken With Skillet Cornbread

• 2 1/2 cups small broccoli flowerets
• 1 1/2 cups thinly sliced carrot
• 1/2 cup all-purpose flour
• 1 1/2 cups 1% low-fat milk, divided
• 1 1/2 cups canned no-salt-added beef broth, undiluted
• 1/4 cup dry white wine
• 1 tablespoon reduced-calorie margarine, melted
• 1/2 cup low-fat sour cream
• 1 tablespoon lemon juice
• 1 teaspoon freshly ground pepper
• 1/2 teaspoon salt
• 4 cups cubed cooked chicken breast (skinned before cooking and cooked without salt)
• 1 1/2 cups sliced fresh mushrooms
• Vegetable cooking spray
• 1/4 cup (1 ounce) shredded reduced-fat sharp Cheddar cheese

1. Arrange broccoli and carrot in a steamer basket over boiling water. Cover and steam 3 minutes or until crisp-tender.
2. Combine flour and 1/4 cup milk; stir until smooth. Combine flour mixture, remaining 1 1/4 cups milk, broth, wine, and margarine in a medium saucepan. Cook over medium heat, stirring constantly with a wire whisk, until mixture is thickened and bubbly. Remove from heat; stir in sour cream, lemon juice, ground pepper, and salt. Add steamed vegetables, chicken, and mushrooms; stir well. Spoon mixture into an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray. Cover and bake at 325u0b0 for 35 minutes. Uncover, sprinkle with Cheddar cheese, and bake 5 additional minutes or until cheese melts.
3. To serve, place 1 wedge of Skillet Cornbread on each plate. Spoon chicken mixture evenly over cornbread wedges.

broccoli flowerets, carrot, allpurpose, milk, salt, white wine, margarine, lowfat sour cream, lemon juice, freshly ground pepper, salt, chicken, mushrooms, vegetable cooking spray, cheddar cheese

Taken from www.myrecipes.com/recipe/creamy-chicken-with-skillet-cornbread (may not work)