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    Chicken Á La King


    Source of Recipe


    Rhonda

    List of 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

    Recipe




    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

 

 

 


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