Chicken with country gravy and vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 lbs boneless, skinless chicken breasts1 15oz. can chick broth, low sodium4 large white potatoes, halved1 lb. baby carrots1 sweet or white onion, chopped1 tsp ground or rubbed sage2 Tbs flour1 cup cold milk
Rinse and cut the chicken breast in half. Place the chicken in the pressure cooker and brown on both sides. Remove from the pot and set aside.
Add the onion to the pressure cooker and saute until softened, about 4 minutes. Add the broth, potatoes, carrots, sage and stir. Add the chicken and stir.
Place the lid on the pressure cooker and start out on high pressure until the lid is set, and then reduce to low pressure. Cook on low pressure for 10 min. Release the pressure safely, and place the food on a platter.
Strain the broth and pour it into a pan, heat on high. When the broth is bubbling, mix the flour and milk together into a slurry. Stir the broth with a wisk and add the slurry as you stir.
Serve while hot!
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user VIADOLOROSA.
Add the onion to the pressure cooker and saute until softened, about 4 minutes. Add the broth, potatoes, carrots, sage and stir. Add the chicken and stir.
Place the lid on the pressure cooker and start out on high pressure until the lid is set, and then reduce to low pressure. Cook on low pressure for 10 min. Release the pressure safely, and place the food on a platter.
Strain the broth and pour it into a pan, heat on high. When the broth is bubbling, mix the flour and milk together into a slurry. Stir the broth with a wisk and add the slurry as you stir.
Serve while hot!
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user VIADOLOROSA.
Nutritional Info Amount Per Serving
- Calories: 384.9
- Total Fat: 2.4 g
- Cholesterol: 75.7 mg
- Sodium: 613.9 mg
- Total Carbs: 50.6 g
- Dietary Fiber: 7.9 g
- Protein: 38.0 g
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