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Ingredientes
- 2 x skinless boneless chicken breast halves
- 2Â 1/2 c. chicken broth divided made from bouillon
- 1/4 tsp grnd black pepper
- 2 x bay leaves
- 4 whl cloves
- 1/8 tsp thyme
- 1/2 tsp sea salt
- 1 c. carrots diced
- 1 c. onions diced
- 1 c. broccoli flowerets cut in small pcs
- 1 c. celery diced
- 1 c. corn kernels
- 3 Tbsp. flour
- 4 c. mashed potatoes * see below
- 1 Tbsp. chives
- Â Â salt and pepper
- 4 x Russet potatoes cooked then mashed with skim lowfat milk til smooth
Direcciones
- Trim any visible fat off chicken, then cut into bite-sized slices. In a large skillet, cook chicken in 1/2 c. of the broth (medium heat) till no longer pink. Add in 1 c. of broth, pepper, bay leaves, cloves and thyme.
- Lower heat, cover and simmer for 30 min.
- Add in carrots, onions, broccoli, celery and corn. Simmer till vegetables are tender. (Sorry, I didn't time this.)
- In a small bowl gradually add in remaining broth to flour, stirring constantly to create a smooth paste. Add in to chicken and vegetables. Simmer 5 min or possibly till slightly thickened.
- Turn oven to 375 degrees F.
- Divide filling into 4 oven proof dishes. Cover each with 1 c. mashed potatoes. Bake 25 to 30 min till topping is slightly browned
- Yield: 4 servings
- NOTES : The filling was excellent, but the potato topping needed something. Next time I will add in some sea salt and pepper to the potatoes when I am mashing them. I guess I should have not omitted the chives from the original recipe. Live and learn, huh.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 628g | |
| Recipe makes 4 servings | |
| Calories 371 | |
| Calories from Fat 11 | 3% |
| Total Fat 1.24g | 2% |
| Saturated Fat 0.3g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 13mg | 4% |
| Sodium 603mg | 25% |
| Potassium 1869mg | 53% |
| Total Carbs 76.68g | 20% |
| Dietary Fiber 9.0g | 30% |
| Sugars 6.63g | 4% |
| Protein 16.26g | 26% |
