Rating: 4 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Recipe by Cooking Light September 1999

Gallery

Recipe Summary test

Yield:
4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

390 calories; calories from fat 25%; fat 10.9g; saturated fat 4.2g; mono fat 3.7g; poly fat 1.8g; protein 27.8g; carbohydrates 44.6g; fiber 3g; cholesterol 68mg; iron 4.2mg; sodium 879mg; calcium 167mg.
Advertisement