Chicken A La King
Chicken A La King
Categories:
chicken, poultry
4 oz mushrooms
1/2 cup chopped sweet green peppers
1 tablespoon cornstarch
1 cup reduced-fat chicken broth
1 cup non-fat milk
1/8 teaspoon freshly-ground black pepper
1/4 teaspoon poultry seasoning
1/2 teaspoon worcestershire sauce
1 cup diced cooked chicken breast
1/4 cup chopped pimientos
4 slice whole wheat bread; toasted
1 tablespoon snipped fresh parsley
Coat a oil 12-inch skillet with oil spray and warm over medium heat. Add the mushrooms and peppers, and saute until they are softened. Add 1 or 2 tablespoons of broth if the vegetables begin to stick. Combine the cornstarch with 1/4 cup of the broth and set aside. Add the remaining broth, milk, pepper, poultry seasoning, Worcestershire sauce, chicken and pimientos to the skillet. Bring to a boil over medium heat, stirring occasionally. Add the broth mixture and continue cooking until the sauce has thickened. Spoon over the toast and top with the parsley. Variations: Serve over hot rice or fettucini instead of the toast. This recipe yields 4 servings.
Yield: 4 servings