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Spicy Chicken A La King

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  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
  Pepper 1⁄8 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.
Heat through.

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