1-1/2 tsp crushed Rosemary leaves
1-1/2 tsp thyme leaves
1 tsp garlic powder
4 tsp butter, divided
1 (8 oz) pkg mushrooms, sliced
1 cup sliced carrots
1/2 cup flour
4 cups reduced sodium chicken broth
1-1/2 cups frozen pearl onions
1 lb boneless, skinless chicken thighs, cut into
1 inch pieces

1 cup frozen peas
8 thin bread slices
1 tsp oil


1. Mix rosemary, thyme and garlic powder in a small bowl. Reserve 1/2 tsp Heat 1 tsp of the butter in a large saucepan over medium heat. Add mushrooms, carrots and remaining seasoning mixture; cook and stir 3 minutes. Remove from saucepan. Set aside. Melt remaining 3 tsp butter in saucepan over medium heat, stirring to release browned bits from bottom of skillet. Sprinkle with flour; cook and stir 3 to 4 minutes or until flour is lightly browned.

2. Gradually stir in broth until well blended. Bring to a boil. Reduce heat to low; simmer 10 minutes or until slightly thickened, stirring occasionally. Add vegetable mixture, chicken, pearl onions and peas; simmer 8 minutes or until chicken is cooked through, stirring occasionally.

3. Meanwhile, preheat oven to 350° F. Cut bread into rounds with 3 inch cookie cutter. Place on baking sheet. Brush bread with oil and sprinkle with reserved seasoning mixture …

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