Lighter Creamed Chicken and Cornbread
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
FOR THE CORNBREAD
  • 2 cups corn meal (yellow or white corn meal will work)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon sea salt
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon raw honey (optional)
  • 1¾ cups low fat buttermilk
  • 1 egg, slightly beaten
FOR THE CREAMED CHICKEN
  • 3 boneless skinless chicken breasts
  • Non-stick cooking spray
  • 1 tablespoon montreal steak seasoning
  • ½ cup sliced green onions
  • 1 cup chopped celery
  • 8 ounces sliced baby portobello (cremini) mushrooms
  • 2 tablespoons extra virgin olive oil, divided
  • 2 tablespoons unsalted butter
  • 4 tablespoons flour
  • 1 cup low fat buttermilk
  • ½ cup greek yogurt
  • 1 cup unsalted chicken broth
  • 2 eggs, lightly beaten
  • 2 cups green peas (if frozen, thawed)
  • 1 teaspoon sea salt
  • 1 teaspoon fresh cracked black pepper
FOR THE GREEN BEANS
  • 12 ounces steam-in-bag green beans
  • 1 tablespoon montreal steak seasoning
Instructions
FOR THE CORNBREAD
  1. Preheat oven to 400 degrees. Add olive oil to a 8" cake pan. Ensure oil is rubbed on sides as well as bottom of skillet. While preparing cornbread, place skillet with oil in the oven for 5 - 7 minutes.
  2. Combine dry ingredients in a medium size mixing bowl. In a small bowl whisk together honey, buttermilk and egg, add to dry ingredients and stir just to combine.
  3. Remove skillet from oven and pour hot oil in cornbread mixture, stir. Sprinkle the bottom of the skillet with 1 teaspoon of cornmeal. Pour cornmeal mixture in the skillet, place in the oven on middle rack and bake 20 to 25 minutes or until golden in color. Keep the oven on to bake the chicken. Slice cornbread when cooled slightly.
FOR CREAMED CHICKEN
  1. While the corn bread is baking, place chicken breasts in a 2 quart baking dish that has been sprayed with non-stick cooking spray. Season the chicken with 1 tablespoon montreal steak seasoning and bake in the oven for 35-40 minutes or until juices run clear. Set aside but keep warm.
  2. Put eggs in a medium bowl and set aside.
  3. In a small bowl combine buttermilk, yogurt and broth. Set aside.
  4. Saute the green onions, celery and mushrooms in 1 tablespoon of the olive oil in a large saucepan over medium high heat until tender (3-5 minutes). Add the remaining olive oil and the butter to the pan. Once butter is melted stir in flour and whisk until smooth (1 minute).
  5. Add buttermilk, yogurt and broth mixture to the saucepan and whisk for 2 minutes or until hot and then reduce heat to low.
  6. Temper the eggs by taking a big ladle-full of the hot milk mixture and pour it into the eggs as you whisk continuously. Adding the milk in this slowly prevents the eggs from being cooked instantly from exposure to heat. Then pour eggs and milk mixture back into the saucepan.
  7. Continue to whisk the mixture over low heat until thickened.
  8. Place the steam-in-bag green beans in the microwave for 4 minutes on high.
  9. Chop the cooked chicken into bite size pieces and add to the "cream" mixture. Add peas and stir to combine.
  10. Put cooked green beans in a medium bowl and season with montreal steak seasoning.
  11. Serve the hot creamed chicken over halved cornbread slices and serve green beans on the side.
Recipe by Becky's Best Bites at https://beckysbestbites.com/lighter-creamed-chicken-and-cornbread/