Lighter Creamed Chicken

• 12 cup all-purpose flour
• 2 14 cups whole milk, divided
• 1 cup frozen green pea, thawed
• 2 teaspoons chopped fresh sage
• 1 teaspoon butter
• 1 (10 ounce) packageroasted boneless skinless chicken breasts, chopped (such as Perdue Short Cuts)
• 1 tablespoon fresh lemon juice
• 14 teaspoon fresh ground black pepper
• fresh sage sprig (optional)

1. Combine flour and 1/2 cup milk in a large saucepan over medium heat, stirring with a whisk until mixture is smooth.
2. Stir in 1 3/4 cup milk.
3. Cook 4 minutes or until mixture is thick, stirring constantly with whisk.
4. Add peas, sage, butter and chicken, stirring to combine.
5. Cook 2 minutes or until thoroughly heated.
6. Remove from heat, stir in lemon juice and pepper.
7. Garnish with sage sprigs if desired.

flour, milk, frozen green pea, fresh sage, butter, chicken breasts, lemon juice, ground black pepper, sage

Taken from www.food.com/recipe/lighter-creamed-chicken-152033 (may not work)