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Low Fat Chicken a la King


6 Boneless chicken breasts, Skinless
1 lb Fresh mushrooms, sliced
2 tablespoon Nonfat butter
1/4 cup Fat free chicken broth
1/4 cup Fat free chicken broth
3 tablespoon Unbleached flour
1 cup Fat free chicken broth
3/4 cup Lite evaporated milk
1 sm Can pimento
1/8 tsp Paprika
1/3 tsp White pepper
4 Egg whites
2 tablespoon Sherry
Prepared rice for 4

Cut chicken into 1 inch cubes and set aside. In large nonstick skillet over high heat, sauté mushrooms in butter and 1/4 cup broth for 5 minutes or until lightly brown. In blender, combine 1/4 cup broth and flour; mix on high for 1 minute and set aside. Add remaining broth and milk gradually; stirring constantly. Add flour mixture slowly and bring to boil for 1 to 2 minutes or until sauce thickens, stirring constantly. Add chicken, pimento, paprika and pepper, bring to boil. Lower heat and cook, covered for 20 minutes or until chicken is done; stir occasionally. Meanwhile in small bowl, combine egg whites and wine. Beat until egg whites are fluffy. Stir egg mixture into chicken in last 2 minutes of cooking. Serve over rice.

Makes 4 servings.

Calories 327 Fat 5 g Fiber 0 g.




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