• Cooking Time:
  • Servings: 2
  • Preparation Time:


Another recipe from TOH's Cooking For One Or Two. Credit Carolyn Swainston, Sheridan, MI

This was delicious. The next time I make it I'll double the recipe.


  • 2 green onions, chopped
  • 1 - 2 tbsp chopped, seeded jalapeño pepper (I left some of the seeds in)
  • 2 garlic cloves, minced
  • 1+1/2 tsp PLUS 1 tbsp butter or margarine, divided (used fat free Promise)
  • 1/4 tsp rubbed sage (used poultry seasoning)
  • 1/4 tsp ground cumin
  • 1/8 tsp ground ginger
  • 1/2 lb boneless, skinless chicken breast, cut into 1" cubes
  • 1 tbsp all purpose flour
  • 1+1/4 cups chicken broth (made mine from sodium free bouillon)
  • 2 tbsp milk
  • 1 can (15+1/2 oz) great northern beans, rinsed and drained
  • shredded cheddar cheese


  • In a skillet, saute the onions, jalapeño and garlic in 1+1/2 tsps butter until crisp tender.
  • Add the sage, cumin and ginger, cook for 1 minute.
  • Add chicken; cook and stir until lightly browned.
  • In a small saucepan, melt remaining butter.
  • Stir in flour until smooth; gradually add the broth and milk.
  • Bring to a boil; cook and stir two minutes or until thickened.
  • Add beans.
  • Pour over chicken mixture.
  • Cook over medium heat until heated through.
  • Sprinkle cheese on each serving.

Categories: Chili  Dinner  Poultry  Stove 
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