Recipe: Grammie's Creamed Chicken
Description: This is my Grammie's recipe and it is so simple, yet it has a wonderful, comforting flavor.  Even as a teenager, when I visited my grandparents, I always requested this meal.  This version does not use any canned soup, but all of the ingredients are probably in your pantry now!  I like to serve this dish with boiled red potatoes and green beans.  You could also serve with rice, biscuits, or buttered egg noodles.  Cook time includes cooking chicken, although this could be done ahead of time.  This is my first posting, so enjoy!
Ingredients: [{"text": "1 lb boneless chicken breast"}, {"text": "2 tablespoons butter"}, {"text": "2 tablespoons flour"}, {"text": "2 cups 1% low-fat milk"}, {"text": "2 teaspoons chicken bouillon granules or 2 chicken bouillon cubes, crumbled"}]
Instructions: Place chicken breasts in pan, in just enough water to almost cover the chicken.  Bring to a boil.
Reduce heat, cover, and simmer chicken for about 20-25 minutes, or until cooked through.
Cut cooked chicken into bit-sized chunks.
In a separate frying pan, melt butter over low heat. 
Stir in flour, then slowly whisk in milk.  Increase heat to medium, and whisk/stir constantly until sauce thickens.  Watch closely to prevent sauce from sticking to bottom.
Add chicken bouillon and stir.
Add chicken to the sauce and heat gently over medium heat until thickened to desired consistency.  Stir occasionally.  Add more milk if sauce is too thick.
