Creamy Chicken With Mushrooms And Peppers
From cadavis 16 years ago
- 15 minutes to make
- Serves 4
This dish is warm and filling with a good variety of veggies and chicken. A quick and healthy meal.
Ingredients
- 2 tablespoons unsalted butter shopping list
- 4 ounces mushrooms sliced (1 1/2 cups) shopping list
- 1 small sweet green pepper, cored,seeded, and diced(3/4 cup) shopping list
- 1/4 cup all-purpose flour shopping list
- 2 cups low-fat milk shopping list
- 2 1/2 to 3 cups of bite-size pieces cooked chicken shopping list
- 1/2 cup finely chopped pimientos, well drained shopping list
- 1/4 teaspoons salt or taste shopping list
- 1/8 teaspoon white pepper or to taste shopping list
- 1 tablespoon dry sherry (optional) shopping list
- 4 slices white or whole wheat bread shopping list
- 2 tablespoons minced parsley shopping list
How to make it
- In a deep 12 inch nonstick skillet, melt the butter over moderate heat.
- Add the mushrooms and green pepper and saut'e for 5 minutes or until tender.
- Whisk in the flour and cook until bubbly.
- Gradually whisk in the milk and cook, stirring frequently, for 5 minutes or just until thickened ( Do Not Boil). Stir in the chicken, pimientos, salt, and white pepper and cook until heated through.
- Stir in the Sherry if you wish.
- Toast the bread and cut each slice diagonally into 4 triangles.
- Place 4 triangles on each plate, ladle over 1 cup of the chicken mixture, and garnish with the parsley.
- You may use pasta in place of the toast if you wish.
People Who Like This Dish 5
- notyourmomma South St. Petersburg, FL
- kellyg72 Roseville, MN
- wolfpackjack Raleigh, NC
- clbacon Birmingham, AL
- sparow64 Sweetwater, TN
- cadavis Asheboro, NC
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 4
-
All Comments
-
Your Comments