Chicken Ala David (Chicken Ala King)

This is my version of the classic. In an attempt to lessen the amount of fat I have tweaked my mother's original recipe. I am a big fan of Betty Crocker Potato Buds instant mashed potatoes, but obviously this can be substituted for homemade mashed as well. Enjoy!

• Ready In: 30 mins
• Serves: 8

Ingredients

• 2  lbs boneless skinless chicken breasts
• 1⁄2 cup  reduced-fat non-hydrogenated margarine, Shedd Spread Country Crock
• 2⁄3 cup flour
• 3  cups 1% low-fat milk
• 14 1⁄2 ounces  fat-free gluten-free chicken stock, Swanson
• 15  ounces peas
• 1  teaspoon salt
• 1⁄2 teaspoon pepper

Directions

1. Cube and fully cook chicken in 2 tbsp Country Crock on medium-high heat.
2. Remove chicken from pan and put aside.
3. Reduce heat to medium-low and melt remaining Country Crock in pan.
4. Whisk in flour, salt and pepper.
5. Whisk in the milk and chicken broth.
6. Cook about 8 minutes until thickened, whisking occasionally.
7. Return cubed chicken to pan and add the peas.
8. Continue until entire mixed has been heated through, about 5 minutes.
9. Server over your choice of base (I prefer mashed potatoes).