Creamy Chicken With Skillet Cornbread

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Oxmoor House


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2 1/2 cups small broccoli flowerets

1 1/2 cups thinly sliced carrot

1/2 cup all-purpose flour

1 1/2 cups 1% low-fat milk, divided

1 1/2 cups canned no-salt-added beef broth, undiluted

1/4 cup dry white wine

1 tablespoon reduced-calorie margarine, melted

1/2 cup low-fat sour cream

1 tablespoon lemon juice

1 teaspoon freshly ground pepper

1/2 teaspoon salt

4 cups cubed cooked chicken breast (skinned before cooking and cooked without salt)

1 1/2 cups sliced fresh mushrooms

Vegetable cooking spray

1/4 cup (1 ounce) shredded reduced-fat sharp Cheddar cheese

Skillet Cornbread

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