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Chicken & Broccoli With Mushroom Sauce |
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Serves: 4 Print this RecipeServing size: 4 oz. This recipe calls for both chicken broth and cooked chicken. See directions in SOUP section. We like it over baked potatoes. Variation: Use spinach, carrots, zucchini, green beans, peas or mixed vegetables instead of broccoli. Energy-saving tip: This recipe can be doubled for a large group, or halved for a single meal and browned in the toaster oven while a baked potatoe cooks in the microwave. 1 (10-ounce) box frozen broccoli 2 tablespoons reduced-calorie margarine 2 tablespoons flour 1 cup homemade chicken broth 1 can (4 oz.) sliced mushrooms, with liquid 2 cups (1 lb) cooked chicken, sliced 2 tablespoons chopped parsley 2 tablespoons bread crumbs 1. Cook broccoli according to package directions. 2. Mix margarine and flour together in saucepan. Cook briefly over medium heat. Blend in chicken broth, stirring constantly, until thickened and smooth. Suace may be made in the microwave oven by combining ingredients and cooking on HIGH until thickened, stirring two or three times. 3. Stir in mushrooms and their liquid. Season to taste. 4. Place broccoli pieces in shallow pan. 5. Cover with sliced chicken and pour mushroom sauce over all. 6. Top with parsley and bread crumbs. 7. Bake at 375 for 15-25 minutes or until bubbly and brown on top. Balance with lower-fat dishes on days you use this recipe. EXCHANGES Lean Meat 3 Vegetable 2 NUTRITION FACTS Calories 221 Carbohydrate 10 grams Protein 25 grams Fat 9 grams Saturated fat 2 grams Cholesterol 64 milligrams Fiber 4 grams Sodium 258 milligrams This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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