Post by April B. on Feb 21, 2003 12:39:47 GMT -6
Chicken Thermidor
1 1/2 cups sliced mushrooms, (4 ounces)
2 large shallots, finely chopped (1/4 cup) 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 1 1/4 cups refrigerated fat-free nondairy creamer
1 1/2 cups cut-up cooked chicken or turkey
2 tablespoons dry white wine OR 2 tablespoons chicken broth
1/2 teaspoon dried tarragon leaves
4 slices white bread, toasted and cut into fourths OR 4 slices whole wheat bread, toasted and cut into fourths OR 2 English muffins, split, toasted and cut into fourths
Grated Parmesan cheese, if desired
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.
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.
Yield: 4 servings.
Per Serving: 216 Calories; 4g Fat (15.8% calories from fat);
22g Protein; 21g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol;
310mg Sodium.
Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; ½ Non-Fat Milk; 0 Fat
WWPoints: 4
1 1/2 cups sliced mushrooms, (4 ounces)
2 large shallots, finely chopped (1/4 cup) 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 1 1/4 cups refrigerated fat-free nondairy creamer
1 1/2 cups cut-up cooked chicken or turkey
2 tablespoons dry white wine OR 2 tablespoons chicken broth
1/2 teaspoon dried tarragon leaves
4 slices white bread, toasted and cut into fourths OR 4 slices whole wheat bread, toasted and cut into fourths OR 2 English muffins, split, toasted and cut into fourths
Grated Parmesan cheese, if desired
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.
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.
Yield: 4 servings.
Per Serving: 216 Calories; 4g Fat (15.8% calories from fat);
22g Protein; 21g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol;
310mg Sodium.
Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; ½ Non-Fat Milk; 0 Fat
WWPoints: 4
