Portion Size: 3 oz. without bone or 5 oz. with bone

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 cup flour
2   ½ lbs. meatless chicken pieces.
2 tablespoons oil
1 large onion, chopped
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped celery
1 (12 oz.) can fat free evaporated milk	For vegan: use soy milk or coconut milk.
1 cup low sodium vegan chicken broth
1 cup water
¼ cup cornstarch
1/4 cup chopped pimento

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In plastic paper bag combine flour, salt, and pepper. Add chicken; shake to coat.
2	In large skillet cook chicken in hot oil about 15 minutes, turning as necessary to brown evenly.
3	In same skillet cook celery and onion till tender; drain off fat.
4	Stir in evaporated milk, chicken broth, chicken,, and pimiento.
5	In a small bowl combine water with cornstarch. Add to chicken. Bring to boil. Reduce heat Cook for 20-30 minute until thick and creamy.	Cook until internal temperature reaches 165 degrees F.
6	Cover and bake in 350-degree oven 45 minutes.