This is one of my low salt recipes. Start by browning two boneless skinless chicken breasts in a dutch oven. Cover and saute for 20 minutes.
Add 2 cups of no salt chicken broth and cover, and cook for another half hour.
Remove chicken and shred and or chop breasts into bite size pieces.
Add a tablespoon of flour to 1/4 cup of cold water. Mix well and add to pan.
Next add three packs of Herb Ox sodium free bouillon.
Add chicken and cook until gravy thickens.
Just before serving, add one cup of frozen peas to chicken.