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For the cornbread:
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1.
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Preheat oven to 400 F. Add olive oil into an 8 cake pan or skillet.
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Ensure oil is rubbed on sides as well as bottom of the pan.
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While preparing cornbread, place pan/skillet with oil in the oven for 5 to 7 minutes.
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2.
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Combine dry ingredients (cornmeal through salt) in a medium size mixing bowl.
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In a small bowl whisk together honey, buttermilk and egg.
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Add wet ingredients into the dry ingredients and stir just to combine.
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3.
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Remove skillet from oven and pour the hot oil into the cornbread mixture, stir.
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Sprinkle the bottom of the skillet with 1 teaspoon of cornmeal.
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Pour cornmeal mixture into the skillet, smooth the top, place skillet in the oven on the middle rack and bake for 20 to 25 minutes or until golden in color.
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Remove from oven and set pan on a rack.
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Keep the oven on to bake the chicken.
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Slice cornbread when cooled slightly.
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For the creamed chicken:
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1.
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While the cornbread is baking, place chicken breasts in a 2-quart baking dish that has been sprayed with non-stick cooking spray.
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Season the chicken with the Montreal steak seasoning and bake in the oven for 35-40 minutes or until juices run clear.
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Remove from oven.
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Set aside but keep warm.
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2.
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Put eggs into a medium bowl and set aside.
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3.
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In a small bowl combine buttermilk, yogurt and broth.
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Set aside.
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4.
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Saute the green onions, celery and mushrooms in half of the olive oil in a large saucepan over medium high heat until tender (3-5 minutes).
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Add the remaining olive oil and the butter to the pan.
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Once butter is melted stir in flour and whisk until smooth (1 minute).
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5.
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Add buttermilk, yogurt and broth mixture to the saucepan and whisk for 2 minutes or until hot and then reduce heat to low.
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6.
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Temper the eggs by taking a big ladle of the hot milk mixture and pouring it into the eggs as you whisk continuously.
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Adding the milk in this slowly prevents the eggs from being cooked instantly from exposure to heat.
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Then pour the eggs and milk mixture back into the saucepan.
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7.
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Continue to whisk the mixture over low heat until thickened.
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8.
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Place the steam-in-bag green beans in the microwave for 4 minutes on high.
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9.
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Chop the cooked chicken into bite size pieces and add it into the cream mixture.
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Add peas and stir to combine.
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Add salt and pepper and stir again.
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10.
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Put cooked green beans in a medium bowl and season with Montreal steak seasoning.
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11.
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Serve the hot creamed chicken over halved cornbread slices and serve green beans on the side.
