Chicken A La King

1 teaspoon butter or stick margarine

3 cups sliced mushrooms (about 8 ounces)

1/2 cup finely chopped green bell pepper

1/4 cup minced green onions

1/3 cup all-purpose flour

1 cup 2% reduced-fat milk

1 cup Chicken Stock **** See Soup Section

3 tablespoons dry sherry

2 tablespoons (1 ounce) 1/3-less-fat cream cheese

2 cups chopped cooked chicken

1/2 cup chopped bottled roasted red bell peppers

1/2 teaspoon salt

1/8 teaspoon ground nutmeg

8 (1-ounce) slices white bread, each toasted and sliced in half diagonally

2 tablespoons chopped fresh parsley

Melt butter in a large nonstick skillet over medium-high heat. Add the mushrooms; sauté 3 minutes. Add green bell pepper and onions, and sauté 2 minutes. Lightly spoon flour into a dry measuring cup; level with a knife. Stir flour into mushroom mixture; cook 1 minute, stirring constantly.

Combine milk, Chicken Stock, and sherry. Gradually add milk mixture to pan, stirring with a whisk until blended. Bring to a boil over medium heat; cook 3 minutes or until thick, stirring constantly. Add cream cheese, stirring until smooth.

Stir in chicken, red bell peppers, salt, and nutmeg; cook 1 minute. Remove from heat. Arrange 4 toast pieces on each of 4 plates; spoon 1 cup chicken mixture over toast. Sprinkle evenly with parsley.

Yield: 4 servings

NUTRITION PER SERVING

CALORIES 390(25% from fat); FAT 10.9g (sat 4.2g,mono 3.7g,poly 1.8g); PROTEIN 27.8g; CHOLESTEROL 68mg; CALCIUM 167mg; SODIUM 879mg; FIBER 3g; IRON 4.2mg; CARBOHYDRATE 44.6g

Cooking Light, SEPTEMBER 1999

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