Chicken with Creamy Herb Gravy

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 3 teaspoons canola oil divided
• 0.8 cup carrots chopped
• 0.8 cup celery chopped
• 14 ounce less-sodium chicken broth fat-free canned
• 1 tablespoon flour all-purpose
• 3 tablespoons flour all-purpose
• 0.3 cup parsley fresh chopped
• 5.2 ounce multigrain waffles low-fat toasted
• 2  garlic cloves minced
• 0.3 cup milk 2% reduced-fat
• 0.5 cup onion chopped
• 1 cup peas green frozen
• 0.5 teaspoon poultry seasoning 
• 0.3 teaspoon salt 
• 1 pound chicken breast boneless skinless cut into 1-inch pieces

Equipment

• frying pan
• whisk
• ziploc bags
• dutch oven

Directions

1. Heat 1 teaspoon oil in a Dutch oven over medium-high heat.
2. Add celery, carrot, and onion, and saut 8 minutes or until tender.
3. Add garlic; saut 2 minutes.
4. Remove from pan, and set aside.
5. Combine 3 tablespoons flour, pepper, poultry seasoning, and salt in a zip-top plastic bag.
6. Add chicken; seal bag, and toss to coat.
7. Heat remaining 2 teaspoons oil in pan; add chicken, and cook 7 minutes, browning on all sides.
8. 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.
9. Combine milk and 1 tablespoon flour, stirring with a whisk.
10. 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.
11. Serve over waffles.