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CHICKEN A LA KING LOW FAT


Course : Chicken
Source:
Serves: 1
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Ingredients:


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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