- 3 boneless skinless chicken breasts, cooked
- 2 tablespoons butter
- 1/2 onion, diced
- 2 carrots, diced
- 2 tablespoons cornstarch
- 1 (14 1/2 ounce) can chicken broth
- 1/2 cup frozen peas
- 1/4 cup parsley, chopped
- Salt and Pepper, to taste
Dice cooked chicken and set aside.
In saucepan, melt butter. Sauté onions and carrots until tender.
In separate small bowl, combine cornstarch and 1/2 cup of chicken broth, whisk until smooth. Add to saucepan along with remaining broth. Bring to a boil, stirring occasionally, add frozen peas and cooked chicken.
Reduce heat to medium. Cook for additional 2 minutes.
Serve over noodles or with biscuits.
