recipes/chicken_a_la_king at master · dglo/recipes · GitHub

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Chicken A La King

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

Preparation
Melt butter in a large nonstick skillet over medium-high heat. Add the mushrooms; saute 3 minutes. Add green bell pepper and onions, and saute 2 minutes. Lightly spoon flour into a dry measuring cup; level with a knife. Stir flour into mushroom mixture; cook 1 minute, stirring constantly.
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.

Yield
4 servings

Nutritional Information
CALORIES 390(25% from fat); FAT 10.9g (sat 4.2g,mono 3.7g,poly 1.8g); PROTEIN 27.8g; CHOLESTEROL 68mg; CALCIUM 167mg; SODIUM 879mg; FIBER 3g; IRON 4.2mg; CARBOHYDRATE 44.6g

Cooking Light, SEPTEMBER 1999