Preparation:
Coat a nonstick 12-inch skillet with nonstick spray and warm over medium
heat.
Add the mushrooms and peppers, and saute until they are softened. Add 1 or
2
tablespoons of broth if the vegetables begin to stick. Combine the
cornstarch
with 1/4 cup of the broth and set aside. Add the remaining broth, milk,
pepper, poultry seasoning, Worcestershire sauce, chicken and pimientos to
the
skillet. Bring to a boil over medium heat, stirring occasionally. Add the
broth mixture and continue cooking until the sauce has thickened. Spoon
over
the toast and top with the parsley.
Makes 4 servings.
Variations: Serve over hot rice or fettucini instead of the toast. |
