Chicken a la King
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 1/2 |
pounds |
boneless, skinless chicken breasts -- cubed |
|
3 |
tablespoons |
unsalted butter |
|
2 |
ounces |
pimientos -- diced |
|
1 |
small |
green bell pepper -- julienned |
|
8 |
ounces |
mushroom caps -- sliced |
|
2 |
tablespoons |
sherry |
|
1 |
cup |
low sodium chicken broth |
|
1 |
cup |
low fat evaporated milk |
|
1 |
small |
shallot -- minced |
|
1/2 |
teaspoon |
seasoned salt |
|
1/4 |
teaspoon |
seasoned pepper |
|
2 |
tablespoons |
all-purpose flour |
| Heat 2 tablespoons butter in skillet over medium high. Add chicken and cook until browned on all sides. Remove from pan. Add remaining butter and add shallots, mushrooms, and green pepper. Cook until softened about 5 minutes. Add sherry, chicken broth, and milk. Heat to boiling. Add flour. Stir until thickened. Add pimentos and chicken back to pan and heat through. Makes 6 servings. |
| Per Serving: 252 Calories; 7g Fat (27.6% calories from fat); 33g Protein; 11g Carbohydrate; 1g Dietary Fiber; 83mg Cholesterol; 328mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. |