Herbed Chicken on Toast (for 2)

READY IN: 45mins
Recipe by Derf

Great to have in the freezer for over toast, tortillas, just reheat for a quick meal. From the Canadian Diabetes Association

Top Review by LynneBethany

Delectable. I didn't have milk powder, so I used regular milk. This of course made it more watery, so I had to boil it for longer to get it to the desired consistency. Also added flour to that purpose. And for the herbs, I used thyme instead of marjoram. Seriously excellent. Give it a try.

Ingredients Nutrition


  1. Place chicken, water, marjoram and salt in a saucepan.
  2. Bring to a boil, reduce heat and simmer about 25 minutes until chicken is tender.
  3. Remove chicken, chill broth until fat sets on top, remove fat.
  4. Remove and discard bones and skin from cooked chicken.
  5. Cut chicken into bite sized pieces.
  6. Heat 1/4 cup skimmed chicken broth to a boil in a heavy saucepan.
  7. Add celery and onion.
  8. Stir cook about 4 minutes until tender.
  9. Mix together remaining cool broth, milk powder, cornstarach and pepper until smooth, stir into celery mixture.
  10. Stir cook over medium heat about 3 minutes until mixture thickens slightly.
  11. Add chicken, continue cooking until thouroughly heated.
  12. Make ahead of time to reheat just before serving.
  13. It's handy to have in the freezer for emergencies.
  14. Also very good in crepes, tortillas or popovers.

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