Chicken Á La King

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 390
  • Calories from fat: 25%
  • Fat: 10.9g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 1.8g
  • Protein: 27.8g
  • Carbohydrate: 44.6g
  • Fiber: 3g
  • Cholesterol: 68mg
  • Iron: 4.2mg
  • Sodium: 879mg
  • Calcium: 167mg

Ingredients

  • 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
  • 1 cup Chicken Stock
  • 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

Preparation

  1. 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.
  2. 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.
  3. 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.
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