Chicken A La King
|For phyllo triangles|
|Phyllo dough sheets||4|
|For chicken mixture|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Ground black pepper||1⁄4 Teaspoon|
|Evaporated skim milk||1 3⁄4 Cup (28 tbs)|
|Chicken broth||1 Cup (16 tbs), defatted|
|Cooked chicken breasts||2 Cup (32 tbs), chopped|
|Chopped pimientos||1⁄4 Cup (4 tbs)|
|Dry sherry/Dry white wine / nonalcoholic white wine||2 Tablespoon|
To make the phyllo triangles: Preheat the oven to 375°.
Place one sheet of the phyllo dough on a large piece of wax paper. (Cover the remaining sheets of phyllo with a damp cloth to prevent drying out.)
Spray the sheet with no-stick spray.
Then place another sheet on top and coat with more spray.
To form triangles, cut the stack lengthwise into four strips.
Fold one end of each strip at a 45° angle.
Continue folding each strip to form triangles, similar to folding a flag.
Transfer the triangles to a cookie sheet.
Repeat the steps of stacking and forming triangles with the remaining two sheets of phyllo dough.
Bake for 5 to 8 minutes or until golden brown.
Transfer the phyllo triangles to a wire rack to cool.
To make the chicken mixture: Lightly spray an unheated medium saucepan with no-stick spray.
Add the mushrooms.
Cook and stir over medium heat until tender.
Stir in the salt and pepper.
In a custard cup, stir together 1/4, cup of the milk and the cornstarch until smooth.
Stir the cornstarch mixture into the mushrooms in the saucepan.
Then stir in the remaining 1 1/2 cups milk and the broth.
Cook and stir until thickened and bubbly.
Cook and stir for 1 minute more.
Stir in the chicken, pimientos and sherry or wine.
Cover and cook until heated through, stirring occasionally.
To serve, place two phyllo triangles on each dinner plate and spoon the chicken mixture on top.