Chicken a la King

PREP 5 MIN COOK 15 MIN SERVES 6

1 1/2 lbs boneless, skinless chicken breast, trimmed and cut into 1-inch cubes
1/2 cup all-purpose flour
2 Tbsp canola oil, divided
10 oz white mushrooms, quartered
1 large green bell pepper, diced
3/4 tsp salt
1/2 tsp freshly ground pepper
1 cup dry sherry
1 cup reduced-sodium chicken broth
1 cup low-fat milk
1 4-oz jar sliced pimientos, rinsed
1/2 cup sliced scallions

1. Toss chicken and flour in a medium bowl until coated. Heat 1 Tbsp 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 Tbsp 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.

PER SERVING: (1 CUP) 271 CAL; 8 G FAT; 66 MG CHOL; 15 G CARB; 28 G PROT; 1 G FIB; 40 MG SOD
PointsPlus Value: 6

This was good. We didn't have any sherry so we just opted to not include it in the recipe. The "a-la-king" gravy / sauce mixture is fairly basic and reminded us of the typical flour/broth type gravy combination - which is always ...mmmm good comfort food / taste!