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Chicken Thermidor

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  • Prep Time 15 min
  • Total Time 30 min
  • Servings 4

Looking for an entrée? Then check out this creamy chicken dish that can be made ready in 35 minutes. Perfect if you love French cuisine.

Ingredients

1 1/2
cups sliced mushrooms (4 ounces)
2
large shallots or 1 small onion, finely chopped (1/4 cup)
2
tablespoons all-purpose flour
1
teaspoon chicken bouillon granules
1 1/4
cups fat-free half-and-half or refrigerated fat-free nondairy creamer
1 1/2
cups cut-up cooked chicken
2
tablespoons dry white wine or ready-to-serve chicken broth
1/2
teaspoon dried tarragon leaves
4
slices white or whole wheat bread, toasted and cut into fourths, or 2 English muffins, split, toasted and cut into fourths
Grated Parmesan cheese, if desired

Directions

  • 1 Spray 2-quart saucepan with cooking spray; heat over medium heat. Cook mushrooms and shallots in saucepan about 5 minutes, stirring frequently, until mushrooms are tender. Stir in flour and bouillon granules. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat.
  • 2 Gradually stir in half-and-half. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken, wine and tarragon; reduce heat to low. Cook about 5 minutes, stirring occasionally, until heated through. Spoon over toast. Sprinkle with cheese.

Expert Tips

By using chicken instead of lobster, fat-free half-and-half in place of rich cream and no butter for sautéing, classic Lobster Thermidor is transformed into this exquisite, good-for-you entrée.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
220
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
2g,
2%
),
Cholesterol
45mg
45%;
Sodium
580mg
580%;
Total Carbohydrate
25g
25%
(Dietary Fiber
1g
1%
),
Protein
20g
20%
;
% Daily Value*:
Iron
12%;
Exchanges:
1 Starch; 2 Vegetable; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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