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Creamed Chicken With Mushrooms And Peppers

Western.Chefs's picture
Ingredients
  Unsalted butter/Margarine 2 Tablespoon
  Mushrooms 4 Ounce, sliced to make 1 1/2 cups
  Sweet green pepper 1 Small, cored, seeded and diced to make 3/4 cup
  All purpose flour 1⁄4 Cup (4 tbs)
  1% low fat milk 2 Cup (32 tbs)
  Cooked chicken 15 Ounce, cut into bite size pieces to make 3 cups
  Finely chopped pimientos 1⁄2 Cup (8 tbs), well drained
  Salt 1⁄4 Teaspoon (Adjust Quantity As Per Taste)
  White pepper 1⁄8 Teaspoon (Adjust Quantity As Per Taste)
  Dry sherry 1 Tablespoon
  Bread slices 4 (White / Whole Wheat)
  Minced parsley 2 Tablespoon
Directions

1. ln a deep 12-inch nonstick skillet, melt the butter over moderate heat. Add the mushrooms and green pepper and saute for 5 minutes or until tender. Whisk in the flour and cook until bubbly.
2. 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.
3. Toast the bread and cut each slice diagonally into 4 triangles. Place A triangles on each plate, ladle over 1 cup of the chicken mixture, and garnish with the parsley. Serve with Minted Green Peas.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken
Interest: 
Healthy
Cook Time: 
10 Minutes
Servings: 
6

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