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leftover - Chicken Thermidor

Source of Recipe

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List of Ingredients

leftover - Chicken Thermidor

1 1/2 cups sliced mushrooms -- (4 ounces)
2 large shallots -- finely chopped (1/4 cup)
OR
1 small onion -- finely chopped (1/4 cup)
2 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
1 1/4 cups fat-free half-and-half
OR
1 1/4 cups refrigerated fat-free nondairy creamer
1 1/2 cups cut-up cooked chicken or turkey
2 tablespoons dry white wine
OR
2 tablespoons chicken broth
1/2 teaspoon dried tarragon leaves
4 slices white bread -- toasted and cut into fourths
OR
4 slices whole wheat bread -- toasted and cut into fourths
OR
2 English muffins -- split, toasted and cut into fourths
Grated Parmesan cheese -- if desired

Spray 2-quart saucepan with cooking spray; heat over medium heat. Cook
mushrooms and shallots in saucepan about 5 minutes, stirring frequently,
until mushrooms are tender. Stir in flour and bouillon granules. Cook
over medium heat, stirring constantly, until mixture is bubbly; remove
from heat.

Gradually stir in half-and-half. Heat to boiling, stirring constantly.
Boil and stir 1 minute. Stir in chicken, wine and tarragon; reduce heat
to low. Cook about 5 minutes, stirring occasionally, until heated
through. Spoon over toast. Sprinkle with cheese. Yield: 4 servings.


Per Serving: 216 Calories; 4g Fat (15.8% calories from fat); 22g
Protein; 21g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 310mg
Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2
Non-Fat Milk; 0 Fat.


Recipe