Chicken a la King
1 cup reduced-sodium chicken broth
1 small green bell pepper, chopped (½ cup)
1 can (12 ounces) evaporated skim milk
⅓ cup all-purpose flour
1½ cups cubed cooked chicken (about 8 ounces)
¼ cup diced pimiento
¼ cup dry sherry
1 teaspoon Worcestershire sauce
¼ teaspoon freshly ground black pepper
Toast Points (see recipe, below) or 4 English muffins, split and toasted
Stir together the mushrooms, chicken broth, and sweet pepper in a medium saucepan. Bring to boiling; reduce heat. Simmer, covered, for 2 minutes or until the vegetables are tender. Do not drain.
Meanwhile, gradually stir the milk into the flour until smooth. Stir into vegetable mixture. Cook and stir over high heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in chicken, pimiento, sherry, Worcestershire sauce, and black pepper. Heat through.
To serve, arrange Toast Points on individual serving plates. Spoon chicken mixture over toast.
Makes 4 servings.
Toast Points: Toast 4 slices of whole wheat or white bread. Cut each slice diagonally in half. Cut each half slice in half again to form 4 triangles from each slice of bread.