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PREP: 40 MINS TOTAL TIME: 40 MINS
SERVINGS:4
COOK'S NOTE
Get old-fashioned flavor the light way, with low-fat milk in the "creamy" sauce, plenty of skinless white-meat chicken, and whole-wheat flour in the biscuits. You don't have to dig out the rolling pin and biscuit cutter for this recipe -- the dough is very moist, so all you need to do is stir, drop, and bake.
1/3 cup whole-wheat flour, spooned and leveled
1/3 cup plus 2 tablespoons all-purpose flour, spooned and leveled
1 teaspoon baking powder
Coarse salt and ground pepper
1 large egg white
3 tablespoons plus 2 teaspoons vegetable oil, such as safflower
1 cup low-fat (1 percent) milk
5 carrots, thinly sliced
5 celery stalks, thinly sliced
1 box (10 ounces) frozen pearl onions, thawed
1/4 teaspoon dried thyme
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
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1st Keep
 desyo
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