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.

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...


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
  • 1/2 teaspoon freshly ground pepper
  • 1 cup dry sherry (see Note)
  • 1 cup reduced-sodium chicken broth
  • 1 cup low-fat milk
  • 1 ounce sliced pimientos, rinsed
  • 1/2 cup sliced scallions

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