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6 oz. The LEGEND(R) Chicken Fried Chicken Breast 1
Butter, Unsalted 1 tsp.
Carrot, Diced 1/4 cup
Onion, Diced 1/4 cup
Potato, Diced and Cooked 1/2 cup
Peas 1/4 cup
Thyme, Dried or Chopped Fresh pinch
Chicken Broth or Stock, Divided 1 cup plus 2 tbsp.
Cornstarch 1 tbsp.
Salt and Pepper to taste


  1. Prepare breaded chicken according to package instructions until golden brown and internal temperature reaches 165 degrees F.
  2. Saute diced onion and carrot in butter and cook until tender. Add diced potato, peas and thyme along with 1 cup chicken broth or stock and bring to a simmer. Mix 2 tablespoons chicken broth or stock with cornstarch. Add the cornstarch mixture in small amounts to the vegetable mixture until the sauce is thickened as desired, stirring constantly. If the sauce becomes too thick, add small portions of chicken stock to thin. Add salt and pepper to taste.
  3. Place breaded chicken in a large shallow pasta bowl or deep-rimmed plate. Top with the vegetable mixture and serve.
  4. 1 serving

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