Lighter Creamed Chicken & Cornbread

October 24, 2013

Lighter Creamed Chicken & Cornbread is a recipe make-over from a friend. The original recipe called for 8 TBSP of butter and heavy cream but we fixed that!

FOR THE CORNBREAD
2 cups corn meal (yellow or white corn meal will work)
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
2 tablespoons extra virgin olive oil
1 tablespoon raw honey (optional)
1 3/4 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
1/2 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
1/2 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

FOR THE CORNBREAD 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...
See the full directions on my site

Nutritions

Calories
484

Sodium
1990mg
82% DV

Fat
21g
33% DV

Protein
15g
31% DV

Carbs
56g
19% DV

Fiber
7g
29% DV