Chicken With Creamy Herb Gravy

• 3 teaspoons canola oil, divided
• 3/4 cup chopped celery
• 3/4 cup chopped carrot
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon poultry seasoning
• 1/4 teaspoon salt
• 1 pound skinless, boneless chicken breast, cut into 1-inch pieces
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1 cup frozen petite green peas
• 1/4 cup 2% reduced-fat milk
• 1 tablespoon all-purpose flour
• 1/4 cup chopped fresh parsley
• 4 (1.3-ounce) low-fat multigrain waffles, toasted

1. Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add celery, carrot, and onion, and saute 8 minutes or until tender. Add garlic; saute 2 minutes. Remove from pan, and set aside.
2. . Combine 3 tablespoons flour, pepper, poultry seasoning, and salt in a zip-top plastic bag. Add chicken; seal bag, and toss to coat. Heat remaining 2 teaspoons oil in pan; add chicken, and cook 7 minutes, browning on all sides. Add broth to pan, scraping pan to loosen browned bits. Stir in reserved vegetables and peas, and cook 3 minutes or until mixture is thoroughly heated.
3. . Combine milk and 1 tablespoon flour, stirring with a whisk. Add to chicken mixture. Bring to a boil over medium-high heat; reduce heat, and simmer 8 minutes or until slightly thick, stirring constantly. Stir in parsley. Serve over waffles.

canola oil, celery, carrot, onion, garlic, allpurpose, freshly ground black pepper, poultry seasoning, salt, skinless, chicken broth, frozen petite green peas, milk, flour, parsley

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