Creamed Chicken With Mushrooms And Peppers Recipe
Ingredients
| 2 tablespoons unsalted butter or margarine | ||
| Mushrooms | 4 Ounce, sliced | |
| Green pepper | 1 Small, diced | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Milk fat | 2 Cup (16 tbs) | |
| Cooked chicken | 3 Cup (16 tbs) | |
| 1/2 cup finely chopped pimientos, well drained | ||
| Salt | 1/4 Teaspoon | |
| Pepper white | 1/8 Teaspoon | |
| Dry sherry | 1 Tablespoon | |
| 4 slices white or whole-wheat bread | ||
| Parsley | 2 Tablespoon, minced | |
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.
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.
Chef
