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Chicken Thermidor |
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Serves: 4 Print this Recipeprep: 15 min cook: 15 min 1 1/2 cups sliced mushrooms (4 ounces) 2 large shallots or 1 small onion, finely chopped (1/4 cup) 2 tablespoons all-purpose flour 1 teaspoon chicken bouillon granules 1 1/4 cups fat-free half and half or refrigerated fat-free nondairy creamer 1 1/2 cups cut-up cooked chicken 2 tablespoons dry white wine or ready-to-serve chicken broth 1/2 teaspoon dried tarragon leaves 4 slices white or whole wheat bread, toasted and cut into fourths, or 2 English muffins, split, toasted and cut into fourths Grated parmesan cheese, if desired 1. Spray 2-quart saucepan with cooking spray; heat over medium heat. Cook mushrooms and shallots in saucepan about 5 minutes, stirring frequently, until mushrooms are tender. Stir in flour and bouillon granules. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat. 2. Gradually stir in half-and-half. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken, wine and tarragon; reduce heat to low. Cook about 5 minutes, stirring occasionally, until heated through. Spoon over toast. Sprinkle with cheese. wing it! By using chicken instead of lobster, fat-free half-and-half in place of rich cream and no butter for sautéing, classic Lobster Thermidor is transformed into this exquisite, good-for you entrée. 1 SERVING: Calories 245 (Calories from Fat 55); Fat 6g (Saturated 1g); Cholesterol 45mg; Sodium 510mg; Carbohydrate 28g (Dietary Fiber 1g); Protein 19g * % DAILY VALUE: Vitamin A 2%; Vitamin C 2%; Calcium 4%; Iron 12% * DIET EXCHANGES: 1 Starch, 1 Vegetable, 1/2 Milk, 1 1/2 Medium-Fat Meat * CARBOHYDRATE CHOICES: 2 From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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