1. Cut the chicken breasts into 1/2-inch cubes. 2. In a 12-inch skillet, heat the 4 teaspoons of olive oil over medium-high heat. 3. Add the cubed chicken, garlic, celery and the chopped onion; cook, stirring, until the chicken pieces are golden brown, about 8 minutes. 4. Stir in the 1/3 cup flour and cook 1 minute, stirring constantly. While stirring, gradually pour in the milk, sherry and chicken broth, and stir to blend. 5. Stir in parsley, paprika,poultry seasoning,rosemary, salt and pepper. Bring the mixture to a boil and cook, stirring occasionally, until thickened, 7 to 10 minutes. Taste to adjust seasoning. 6. Meanwhile, in another skillet, sauté red pepper cubes in butter; add to chicken; stir in the cream. 7. Serve on patty shell, over rice or on toasts. ---------------------------------------------------------------------------
Nutrition
Ingredients
