Ingredients
Makes 6 servings
2 skinned and boned chicken breast halves (about 1 ½ lb.)
5 cups reduced-sodium fat-free chicken broth
1 Tbsp. butter
2 medium-size red potatoes, cut into wedges
1 celery rib, chopped
¼ large white onion, coarsely chopped
½ carrot, peeled and chopped
½ cup fresh or frozen green peas
½ cup fresh or frozen corn kernels
1 Tbsp. chopped fresh parsley
2 cups nonfat buttermilk
½ cup all-purpose flour
½ tsp. table salt
½ to 1 tsp. dried crushed red pepper
1 tsp. Worcestershire sauce
Preparation
