3 carrots
1/2 an onion
2 stalks of celery
1 lb. Boneless Skinless Chicken Breasts
1/2+ butter or margarine
1/4 flour
2 c. milk
1/2+ blackening seasoning
1/2 t. minced garlic
1 Chicken bouillon cube
salt and pepper to taste
Biscuits (I liked ours with Bisquick drop biscuits.)
Directions:
- Melt 1/4 of butter in a deep skillet over low heat.
- Slice carrots, celery, and onion. Add to the skillet as you slice in that order.
- Raise heat to medium and cook vegetables until tender/crisp. About 10 min.
- Cut chicken into 1in. pieces while vegetables are cooking.
- Add to skillet and season with blackening seasoning, salt, pepper, and garlic.
- Turn stove to medium high, and cook until chicken is cooked through. Add more butter as needed, but don't drown it. Let the chicken brown.
- Remove chicken and vegetables to a bowl and keep warm. Leave the extra butter and crunchy bits in the pan. This make the rue better!
- Lower the temperature to medium.
- Add 2T. of butter if needed to give the pan more liquid.
- Add the flour and stir and cook with butter 2 min.
- Pour in the milk and stir with a whisk or wooden spoon. Scrape the sides and bottom of the pan as you stir to get all those little brown bits up. They add a rich flavor to the rue.
- Add the bouillon cube.
- Cook and stir rue until it begins to thicken. 5-10 min.
- Add the chicken and vegetables back in and stir until warmed through.
- Serve over your favorite biscuits.
- Bon Appétit!
