Yield:6 servings, about 1 cup each


  • 1 ½  pounds boneless, skinless chicken breast, trimmed and cut into 1-inch cubes

  • ½  cup all-purpose flour

  • 2 tablespoons canola oil, divided

  • 10 ounces white mushrooms, quartered

  • 1 large green bell pepper, diced

  • ¾  teaspoon salt

  • ½  teaspoon freshly ground pepper

  • 1 cup dry sherry, (see Note)

  • 1 cup reduced-sodium chicken broth

  • 1 cup low-fat milk

  • 1 4-ounce jar sliced pimientos, rinsed

  • ½  cup sliced scallions


1.Toss chicken and flour in a medium bowl until coated. Heat 1 tablespoon oil in a large skillet over medium-high heat. Reserving the remaining flour, add the chicken to the pan and cook, stirring occasionally, until lightly browned, 2 to 4 minutes. Transfer the chicken to a plate.

2.Reduce heat to medium and add the remaining 1 tablespoon oil to the pan. Add mushrooms, bell pepper, salt and pepper, and cook, stirring often, until the mushrooms are softened and starting to brown, 3 to 5 minutes. Pour in sherry; bring to a boil and cook, stirring to scrape up any browned bits, 3 minutes.

3.Whisk broth and milk into the reserved flour until smooth. Stir the mixture into the pan. Bring to a simmer, stirring often. Stir in pimientos and the chicken and return to a simmer. Reduce heat to maintain a gentle simmer and cook until the vegetables are tender and the chicken is cooked through, 5 to 7 minutes. Stir in scallions and serve immediately.

Nutrition Information:

Calories: 267,       Total Fat: 8g,              Saturated fat: 1g,           Cholesterol: 65mg,

Sodium: 467 mg,           Carbohydrate: 15g,              Protein: 27g