Chicken A La King

Categories:
main dish, poultry, low fat, chicken

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 freshly-ground 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

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. Variations: Serve over hot rice or fettucini instead of the toast. This recipe yields 4 servings. Comments: To achieve its new look, this recipe was put on a crash diet -- which we're happy to announce is completely safe for recipes -- and lost 18 grams of fat in just a few quick testing sessions. The final result: delicious. Nutritional Information Per Serving: Calories: 109; Fat: 3 grams (18% of calories); Cholesterol: 30 milligrams; Sodium: 419 milligrams; Fiber (grams) 3.5.


Source: "Prevention's Recipe Archive at http://www.prevention.com/cooking" S(Formatted for MC5): "12-30-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 110 Calories (kcal); 1g Total Fat; (10% calories from fat); 8g Protein; 20g Carbohydrate; 1mg Cholesterol; 316mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Weight Watcher points calculated at 2 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: n/a

Yield: 4 servings

Preparation Time: 0:00

[an error occurred while processing this directive]since Jan 15, 2009