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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (230g) Recipe makes 6 servings The following items or measurements are not included below: 2 cups chicken |
||
| Calories 350 | ||
| Calories from Fat 283 | (80%) | |
| Amount Per Serving | %DV | |
| Total Fat 31.4g | 48% | |
| Saturated Fat 19.5g | 97% | |
| Monounsaturated Fat 8.6g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 93mg | 31% | |
| Sodium 785mg | 32% | |
| Potassium 263mg | 7% | |
| Total Carbohydrate 13.0g | 4% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 1.3g | ||
| Protein 5.6g | 11% | |
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love the creamy taste of chicken, goes well with rice, as a topping for pasta noodles or scooped over puffed pastry cups
SERVES 6 , 1 big bowl
Ingredients
- 3/4 cup sliced mushrooms (or 1 small can champignon, drained)
- 1 green bell pepper, chopped
- 1/2 cup butter
- 1/2 cup flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups chicken broth
- 2 cups light cream or cooking cream or non-dairy whipping cream
- 2 cups chicken, cooked and chopped into bite sized cuted
- 1 pimento pepper, chopped
Directions
1
cook mushrooms, bell pepper with butter, salt and pepper for 2-3 minutes.2
remove from heat and stir in flour.3
return to heat, stir 1 min then add broth and cream, bringing it to a boil, stirring constantly until slightly thickened.4
add the chicken into the pan and add pimento and heat through.5
Serve warm with your favorite long pasta noodles (spaghetti,angel hair,fettuccini) or warm rice or puffed pastry shells.
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- Course > Lunch/Snacks
- Course > Main Dish
- Main Ingredient > Meat > Poultry
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Stove Top
- Occasion > Holiday/Event
- Occasion > Taste/Mood > Comfort Food
- Occasion > Taste/Mood > Savory
Featured Reviews for This Recipe
From: I'mPat
On Oct 21, 2008
This was tonights dinner served with mashed potatoe and steamed vegetables. I didn't add the bell pepper/capsicum due to allergy issues and didn't have pimento. I upped the mushroom to cup but would up it a further 1/2 cup at least. I was going to use half cream and half milk but discovered there was no cream so used all hi lo milk and it was still very thick and creamy. Thank you Pneuma, made for Recipe Swap #21 - October 2008.
From: bluemoon downunder
On Sep 6, 2008
A deliciously creamy and flavoursome recipe. I increased the musrooms (because I LOVE mushrooms) and added a finely chopped onion and 3 cloves of finely chopped garlic to the mushrooms, so (there being more ingredients) I cooked the contents of the pan in step one for more like 3-4 minutes. I used a red pepper instead of a green one because I prefer them and, in step three, used only one cup of broth because I wanted to sneak in some white wine. I also added some marjoram and oregano. I used low-fat cream as I've always find it works fine. A truly yummy dish. Thanks for sharing this recipe, Pneuma! We ate it on a bed of rice which served well to soak up the creamy sauce.
From: Beautiful BC
On May 7, 2008
This was a very nice recipe. I added 1/4 cup of dry white wine to the flour mixture right before adding the cream and chicken broth. Couldn't find a pimento pepper here but we like a bit of spice so used a hot red chili pepper instead. Served over pasta and topped with a sprinkling of cayenne pepper. Would also be very nice served like this over thick slices of toast. I think it would be improved upon by only using 1 cup of cream rather than 2. There was an over abundance of the sauce and I think this would let more of the other flavours to show through. Thank you for sharing this - will be making again!
From: 2Bleu (Bird&Buddha)
On May 8, 2008
I made a single serving of this for lunch and was quite pleased. Very simple to put together (although I forgot to add the flour... DOH!), I made as directed and served it over some leftover rice. The flavors incorporated nicely but next time I would add some chopped onion. ~Buddha
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