Tonight I wanted to try to “lighten” up a traditional Chicken A La King recipe. This dish is packed with flavor without all the calories of the traditional recipe.
Chicken al la King
- 1 lb boneless skinless chicken breasts tenders
- 1/4 cup Wondra, divided
- 2 tablespoons olive oil, divided
- 1 10 oz package of white mushrooms quartered
- Salt and pepper to taste
- 1 cup dry sherry
- 1 cup frozen peas
- 1/2 cup reduced sodium chicken broth
- 1/2 cup 2% milk
- 1/4 cup chives, chopped
In a medium bowl, coat chicken with Wondra. Heat 1 tablespoon oil in a large skillet over medium-high heat.
Add the chicken to the pan and cook, stirring occasionally, until lightly browned, 2 to 4 minutes. Transfer the chicken to a plate.
Reduce heat to medium and add the remaining 1 tablespoon oil to the pan. Add mushrooms, salt and pepper, and cook, stirring often, until the mushrooms are softened and starting to brown, 3 to 5 minutes. Add the peas and cook 3 more minutes. Pour in sherry; bring to a boil and cook, stirring to scrape up any browned bits, 3 minutes.
Whisk chicken broth and milk into the reserved 1/8 cup of Wondra until smooth. Stir the mixture into the pan. Bring to a simmer, stirring often. Add the chicken and return to a simmer. Reduce heat to maintain a gentle simmer 5 to 7 minutes. Stir in chives and serve immediately.
I had mine with the leftover Garlic Mashed “Potatoes” for an additional 3 PP.
“A person who never made a mistake never tried anything new.” ~ Albert Einstein