Course : Chicken
Serves: 1
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4 ounces mushrooms
1/2 cup chopped sweet green peppers
1 tablespoon cornstarch
1 cup reduced-fat chicken broth
1 cup skim milk
1/8 teaspoon black pepper
1/4 teaspoon poultry seasoning
1/2 teaspoon Worcestershire sauce
1 cup diced cooked chicken breast
1/4 cup chopped pimientos
4 slices whole wheat bread -- toasted
1 tablespoon snipped fresh parsley

Preparation / Directions:

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.


Nutritional Information:

440 Calories (kcal); 6g Total Fat; (10% calories from fat); 33g Protein; 79g Carbohydrate; 4mg Cholesterol; 1264mg Sodium

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