Spicy Chicken A La King Recipe
Ingredients
| Sliced mushrooms | 1 1/2 Cup (16 tbs), drained | |
| Sodium chicken broth | 1 Cup (16 tbs) | |
| 1/2 cup chopped green or red sweet pepper | ||
| 1 12-ounce can evaporated skim or low-fat milk | ||
| All purpose flour | 1/3 Cup (16 tbs) | |
| 1 1/2 cups cubed cooked chicken or turkey | ||
| Pimiento | 1/4 Cup (16 tbs), diced | |
| 1/4 cup dry sherry or dry white wine | ||
| Worcestershire sauce | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Toast Points, 4 Popovers, split or 4 English muffins, split and toasted | ||
Directions
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.
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.
Chef
