Chicken a la King

There’s no need to feel guilty over this classic creamy combination of chicken, peppers and mushrooms. Our version uses low-fat milk and flour for thickening to make it plenty rich without all the saturated fat. Serve over whole-wheat egg noodles. 6 weightwatcher points

Photo by Gary M.
Adapted from eatingwell.com

PREP TIME

--

minutes

TOTAL TIME

35

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

35

minutes

SERVINGS

--

servings

Adapted from eatingwell.com

Ingredients

  • 1 1/2

    pounds boneless, skinless chicken breast, trimmed and cut into 1-inch cubes

  • 1/2

    cup all-purpose flour

  • 2

    tablespoons canola oil, divided

  • 10

    ounces white mushrooms, quartered

  • 1

    large green bell pepper, diced

  • 3/4

    teaspoon salt

  • 1

    cup dry sherry

  • 1

    cup reduced-sodium chicken broth

  • 1

    cup low-fat milk

  • 1

    4 ounce jar sliced pimentos, rinsed

  • 1/2

    cup sliced scallions

Directions

1.Toss chicken and flour in a medium bowl until coated. Heat 1 tablespoon oil in a large skillet over medium-high heat. Reserving the remaining flour, add the chicken to the pan and cook, stirring occasionally, until lightly browned, 2 to 4 minutes. Transfer the chicken to a plate. 2.Reduce heat to medium and add the remaining 1 tablespoon oil to the pan. Add mushrooms, bell pepper, salt and pepper, and cook, stirring often, until the mushrooms are softened and starting to brown, 3 to 5 minutes. Pour in sherry; bring to a boil and cook, stirring to scrape up any browned bits, 3 minutes. 3.Whisk broth and milk into the reserved flour until smooth. Stir the mixture into the pan. Bring to a simmer, stirring often. Stir in pimientos and the chicken and return to a simmer. Reduce heat to maintain a gentle simmer and cook until the vegetables are tender and the chicken is cooked through, 5 to 7 minutes. Stir in scallions and serve immediately.

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