Total Time 40 min
Prep 25 min
Cook 15 min
Think of this as the quick-cooking sister to chicken pot pie. You get all the creamy chicken-gravy goodness, but you get to skip the time it takes to make the topping, whether you go with a biscuit or a pie crust topping. And that means you get to eliminate all that extra baking time, and just spoon the chicken and vegetable gravy over baguette toasts. Using a bouillon cube in the sauce intensifies the flavor without having to thin the sauce with more liquid if you used chicken broth instead.
- Cooking spray- 1 spray(s)
- Uncooked boneless skinless chicken breast- 1 pound(s), cut into bite-size pieces
- Kosher salt- 1 tsp, divided
- Black pepper-¼ tsp
- Uncooked onion- 2 small, shredded with juices reserved
- Carrots- ⅓ cup(s), chopped
- Celery- ⅓ cup(s), chopped,chopped
- Garlic clove-2 clove(s), finely chopped
- Dried thyme- ½ tsp
- All-purpose flour-2 Tbsp
- 1% low fat milk-2 cup(s)
- Fresh lemon juice-2 Tbsp
- Chicken bouillon cube-1 tsp, or vegetable bouillon cube
- Canned pimento-¼ cup(s), chopped
- White wine-1 Tbsp
- Hot pepper sauce-1 tsp
- Fresh parsley-1 Tbsp, finely chopped, for garnish
- French bread-6 oz, sliced and toasted
- Season chicken with 1⁄2 tsp salt and black pepper.
- Coat large nonstick skillet with nonstick spray and heat over medium-high. Add chicken and cook, tossing occasionally, until browned, 2 to 3 minutes. Reduce heat to medium. Add onions with juices, carrot, celery, garlic, thyme, and remaining 1⁄2 tsp salt. Cook, stirring often and scraping up any browned bits from bottom of pan, until vegetables begin to soften, 2 to 3 minutes.
- Add flour and cook over medium-low heat, stirring often, until chicken and vegetables are coated, 1 to 2 minutes. Slowly whisk in milk, lemon juice, and bouillon and cook, whisking constantly, until gravy thickens, 10 to 12 minutes. Stir in pimientos, wine, and hot sauce. Sprinkle with parsley. Serve with baguette toasts.
- Serving size: 11⁄2 toasts with 1⁄2 cup chicken and gravy