Chicken A La King
|Whole wheat bread slice||4 Ounce, toasted|
|Reduced calorie stick margarine||1 Tablespoon|
|Skinless, boneless chicken breast halves||12 Ounce, cut into pieces (Three 4 Ounce Each)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Sliced mushrooms||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Skim milk||2 Cup (32 tbs)|
|Frozen green peas||1⁄4 Cup (4 tbs), thawed|
|Diced pimiento||2 Ounce, drained (1 Jar)|
Trim crusts from toast, and cut each slice into 4 triangles; set aside.
Melt margarine in a large nonstick skillet over medium heat.
Add chicken and onion; saute 4 minutes or until chicken is browned.
Add mushrooms; saute 1 minute.
Stir in flour; cook 1 minute, stirring constantly.
Gradually add milk, stirring constantly until blended.
Add peas and next 3 ingredients; cook until thick, stirring constantly.
Divide toast triangles evenly among 4 plates; top each serving evenly with chicken mixture.
Sprinkle with paprika.