CHICKEN A LA KING # 2

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Juicy chicken breasts with mushrooms and green peppers in a creamy sauce. This is delicious over noodles or on a bun, English muffin or toast.Tastes even better with a serving of glazed carrots on the side.

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  • 4

Ingredients

  • 1 lb boneless, skinless chicken breast halves (about 4)
  • 2 cups water
  • 1 medium green pepper, finely chopped
  • 3 cups thinly sliced fresh mushrooms (or two 10 oz. cans, drained)
  • 1 tbsp hard margarine (or butter)
  • CREAM SAUCE
  • 6 tbsp hard margarine (or butter)
  • 1/3 cup all-purpose flour
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 cups milk

Preparation

Step 1

Cook chicken in water in medium saucepan on medium-high for about 15 minutes until no longer pink inside. Cool. Cut into bite-size pieces.

Saute green pepper and mushrooms in margarine in frying pan on medium-high for about 7 minutes until soft.

CREAM SAUCE:
Melt margarine in large saucepan on medium. Mix in flour, salt and pepper until smooth. Stir in milk. Heat and stir for about 3 minutes until boiling and thickened. Add chicken and green pepper mixture. Stir to heat through.

FANCIED-UP CHICKEN A LA KING
Add 2 oz. jar chopped pimiento, drained and 2 tbsp sherry (or alcohol-free sherry), to sauce with chicken. Serve 1/2 cup over 2 puff pastry patty shells per serving.

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