Chicken Á La King

Cooking Light
4 servings


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1 teaspoon butter or stick margarine
3 cups sliced mushrooms (about 8 ounces)
1/2 cup finely chopped green bell pepper
1/4 cup minced green onions
1/3 cup all-purpose flour
1 cup 2% reduced-fat milk
3 tablespoons dry sherry
2 tablespoons (1 ounce) 1/3-less-fat cream cheese
2 cups chopped cooked chicken
1/2 cup chopped bottled roasted red bell peppers
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
8 (1-ounce) slices white bread, each toasted and sliced in half diagonally
2 tablespoons chopped fresh parsley


Melt butter in a large nonstick skillet over medium-high heat. Add the mushrooms; sauté 3 minutes. Add green bell pepper and onions, and sauté 2 minutes. Lightly spoon flour into a dry measuring cup; level with a knife. Stir flour into mushroom mixture; cook 1 minute, stirring constantly.

Combine milk, Chicken Stock, and sherry. Gradually add milk mixture to pan, stirring with a whisk until blended. Bring to a boil over medium heat; cook 3 minutes or until thick, stirring constantly. Add cream cheese, stirring until smooth.

Stir in chicken, red bell peppers, salt, and nutmeg; cook 1 minute. Remove from heat. Arrange 4 toast pieces on each of 4 plates; spoon 1 cup chicken mixture over toast. Sprinkle evenly with parsley.

Created date

April 2002

Nutritional Information

Calories 390
Caloriesfromfat 25 %
Fat 10.9 g
Satfat 4.2 g
Monofat 3.7 g
Polyfat 1.8 g
Protein 27.8 g
Carbohydrate 44.6 g
Fiber 3 g
Cholesterol 68 mg
Iron 4.2 mg
Sodium 879 mg
Calcium 167 mg