If you want to use pre-cooked or leftover chicken, just jump to the mushroom sauce and reheat the chicken in the broth for just a few minutes. You can substitute chicken or vegetable broth for the white wine, if you prefer. When time is precious, buy pre-cut bell peppers in the meat or produce section of your supermarket. site map	Southwestern Chicken a la King Ingredients (4 servings - 39g protein - 8g carbohydrate per serving) 3-1/2 lbs chicken (skinless, boneless, 2" cubes) 4 cups water 1 tsp salt 1 medium onion (sliced) 3 tbsp butter or margerine 1/2 lb mushrooms (sliced) 1/3 cup green bell pepper (julienned) 1/3 cup red bell pepper (julienned) 2 tbsp all-purpose flour 1 cup fat-free chicken broth 1/2 tsp pepper 2 egg yolks 1/2 tsp paprika 1 cup half-and-half 3 tbsp white wine Wash chicken. Cut into 2" cubes or wide strips. Place into large pot. Add water, salt, and onion. Bring to a boil. Lower heat. Simmer 15 minutes or until chicken is cooked. Remove from heat and let stand to cool. In large skillet, melt butter or margerine. Add mushrooms and peppers. Saute 5 minutes. Blend in flour. Add chicken broth. Stir until sauce comes to a boil. Add pepper. In small mixing bowl, beat egg yolks, paprika, and half-and-half. Whisk into mushroom sauce. Cook until thickened - but do not boil. Using a slotted spoon, remove chicken from stock pan and add to sauce. Add white wine. Heat through. Serve while hot. Garnish with fresh bell pepper strips, if desired. powered by FreeFind	Sign up for our periodic newsletter to get the latest tips, tricks, hints, help, recipes, site updates, and much more.
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