INGREDIENTS
1 cup
baby carrots
1 1/4 tsp
baking powder
1/2 tsp
baking soda
1 1/2 tbsp
butter
1 tbsp
canola oil
3 tsp
canola oil
2 1/2 cups
chicken
1/4 cup
cornstarch
10 oz
cremini mushrooms
1 tsp
dried thyme
3/4 cup
flour
1/4 cup
low fat sour cream
2 1/2 cups
low sodium chicken broth
1 cup
nonfat buttermilk
1 cup
pearl onions
1 cup
peas
6 servings
bell pepper
1/4 tsp
salt
1/2 tsp
salt
2 tsp
sugar