Chicken à la King

Prep: 10 min Cook: 25-30 min Serves: 6

Ingredients:

• 1 1/2 lb boneless, skinless chicken breast; cubed
• 1/2 c all-purpose flour
• 2 Tbs light olive oil; divided
• 1 1/4 c white mushrooms; quartered
• 1 lg green bell pepper; diced
• 1/2 tsp freshly ground black pepper
• 1 c dry sherry
  
• 1 c reduced-sodium chicken broth
• 1 c low-fat milk
• 1 4-ounce jar sliced pimientos, rinsed

Directions:

1. Toss chicken & flour in a md bowl until coated.
2. Heat 1 Tbs oil in a large skillet over medium-high heat.
3. Reserve remaining flour, add chicken to pan & cook, stirring occasionally, until lightly browned, 2 to 4 minutes.
4. Transfer chicken to a plate.
5. Reduce heat to md & add remaining oil to the pan.
6. Add mushrooms, bell pepper, and ground pepper, cook stirring often, until mushrooms are softened & starting to brown, 3 to 5 minutes.
   
7. Pour in sherry; bring to a boil & cook, stirring to scrape up any browned bits, 3 minutes.
8. Whisk broth & milk into the reserved flour until smooth.
9. Stir the mixture into the pan & bring to a simmer, stirring often.
10. Stir in pimientos & chicken, return to a simmer.
11. Reduce heat to maintain a gentle simmer & cook until the vegetables are tender and the chicken is cooked through, 5 to 7 minutes.
12. Serve immediately over egg noodles or fresh baked biscuits.