Portion Size: 3 oz. boneless chicken or 5 oz. bone in chicken plus 1 cup vegetables with sauce

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 cans (14 oz.) fat free evaporated milk
1/2 cup flour
2 ½ lbs. chicken breast  pieces
1 1/2 lbs. fresh mushrooms	Washed and sliced.
4 potatoes	Washed, peeled and cubed.
2 cups pearl onions	Washed, peeled and cut in half
4 large carrots	Washed, peeled and sliced.
2 cups frozen peas
2 cups reduced sodium chicken broth
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried marjoram
1/2 teaspoon dried rosemary
1/4 cup chopped fresh parsley or 2 T. dried	For fresh: Wash, trim and chop

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat oil in pot, over medium high heat. Season chicken with salt and pepper. Add chicken and saute.
2	Combine evaporated milk and flour until smooth. Place mushrooms, potatoes, onions, marjoram rosemary and carrots in pot. Pour in milk mixture and broth.
3	Heat to a boil. Reduce heat and simmer for 30-40 minutes. Just before serving add frozen peas and heat through.	Cook until internal temperature reaches 165°F.