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Chicken Ala King




Source of Recipe


Shelley

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 pimentos
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.
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