Creamed Chicken With Mushrooms And Peppers
|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|
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.