Lighter Creamed Chicken & Cornbread

Directions

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   For the cornbread:
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   1.
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   Preheat oven to 400 F. Add olive oil into an 8 cake pan or skillet.
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   Ensure oil is rubbed on sides as well as bottom of the pan.
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   While preparing cornbread, place pan/skillet with oil in the oven for 5 to 7 minutes.
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   2.
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   Combine dry ingredients (cornmeal through salt) in a medium size mixing bowl.
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   In a small bowl whisk together honey, buttermilk and egg.
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   Add wet ingredients into the dry ingredients and stir just to combine.
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    3.
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    Remove skillet from oven and pour the hot oil into the cornbread mixture, stir.
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    Sprinkle the bottom of the skillet with 1 teaspoon of cornmeal.
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    Pour cornmeal mixture into the skillet, smooth the top, place skillet in the oven on the middle rack and bake for 20 to 25 minutes or until golden in color.
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    Remove from oven and set pan on a rack.
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    Keep the oven on to bake the chicken.
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    Slice cornbread when cooled slightly.
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    For the creamed chicken:
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    1.
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    While the cornbread is baking, place chicken breasts in a 2-quart baking dish that has been sprayed with non-stick cooking spray.
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    Season the chicken with the Montreal steak seasoning and bake in the oven for 35-40 minutes or until juices run clear.
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    Remove from oven.
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    Set aside but keep warm.
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    2.
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    Put eggs into a medium bowl and set aside.
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    3.
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    In a small bowl combine buttermilk, yogurt and broth.
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    Set aside.
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    4.
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    Saute the green onions, celery and mushrooms in half of the olive oil in a large saucepan over medium high heat until tender (3-5 minutes).
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    Add the remaining olive oil and the butter to the pan.
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    Once butter is melted stir in flour and whisk until smooth (1 minute).
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    5.
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    Add buttermilk, yogurt and broth mixture to the saucepan and whisk for 2 minutes or until hot and then reduce heat to low.
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    6.
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    Temper the eggs by taking a big ladle of the hot milk mixture and pouring it into the eggs as you whisk continuously.
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    Adding the milk in this slowly prevents the eggs from being cooked instantly from exposure to heat.
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    Then pour the eggs and milk mixture back into the saucepan.
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    7.
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    Continue to whisk the mixture over low heat until thickened.
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    8.
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    Place the steam-in-bag green beans in the microwave for 4 minutes on high.
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    9.
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    Chop the cooked chicken into bite size pieces and add it into the cream mixture.
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    Add peas and stir to combine.
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    Add salt and pepper and stir again.
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    10.
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    Put cooked green beans in a medium bowl and season with Montreal steak seasoning.
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    11.
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    Serve the hot creamed chicken over halved cornbread slices and serve green beans on the side.