Preparation
Melt butter in a large nonstick skillet over medium-high heat. Add the mushrooms; sauté 3 minutes. Add green bell pepper and onions I added garlic here too, and sauté 2 minutes. Lightly spoon flour into a dry measuring cup; level with a knife. Stir flour into mushroom mixture; cook 1 minute, stirring constantly.Combine milk, Chicken Stock, and sherry. Gradually add milk mixture to pan, stirring with a whisk until blended. Bring to a boil over medium heat; cook 3 minutes or until thick, stirring constantly. Add cream cheese, stirring until smooth.
Stir in chicken, red bell peppers, salt, and nutmeg; cook 1 minute. Remove from heat. Arrange 4 toast pieces on each of 4 plates; spoon 1 cup chicken mixture over toast. Sprinkle evenly with parsley.
This was really good! It had good flavor and seems to be a healthier version of comfort food. We ate most of the pan for dinner, and I'll have the leftovers for lunch today.
No pictures today... M looks at me like an idiot when I take pictures "Why are you taking a picture of your first bread? You're going to look back and think 'Why was I such an idiot?'"
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