Spicy Chicken A La King
|Sliced fresh mushrooms/1 jar, 4 1/2 ounce sliced mushrooms, drained||1 1⁄2 Cup (24 tbs)|
|Canned low sodium chicken broth||1 Cup (16 tbs)|
|Chopped pepper||1⁄2 Cup (8 tbs) (Green / Red Sweet)|
|Evaporated milk||12 Ounce (1 Can, Skim / Low Fat)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Cooked cubed chicken/Turkey||1 1⁄2 Cup (24 tbs)|
|Diced pimiento||1⁄4 Cup (4 tbs)|
|Dry sherry/Dry white wine||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Toast points/4 popovers, split / 4 english muffins, split and toasted||8|
In a medium saucepan stir together the fresh mushrooms (if using), chicken broth, and green or red sweet pepper.
Bring to boil; reduce heat.
Cover and simmer for 2 minutes or till the vegetables are tender.
Do not drain.
Meanwhile, in a small mixing bowl gradually stir the milk into the flour till smooth.
Stir into vegetable mixture.
Cook and stir till thickened and bubbly.
Cook and stir for 1 minute more.
Stir in canned mushrooms (if using), chicken or turkey, pimiento, dry sherry or wine, Worcestershire sauce and pepper.