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Chicken Á La King

Yield 4 servings

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

Nutrition 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

How to Make It

  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.