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Low-Fat Chicken A la King

6 boneless chicken breasts, skinless
1 pound fresh mushrooms, sliced
2 Tablespoons nonfat butter
1/4 cup fat free chicken broth
1/4 cup fat free chicken broth
3 Tablespoon unbleached flour
1 cup fat free chicken broth
3/4 cup lite evaporated milk
1 small can pimento
1/8 teaspoon paprika
1/3 teaspoon white pepper
4 egg whites
2 Tablespoons Sherry
Prepared rice

Cut chicken into 1 inch cubes and set aside. In large nonstick
skillet over high heat, saute mushrooms in butter and 1/4 cup broth
for 5 minutes or until lightly brown. In blender, combine 1/4 cup
broth and flour; mix on high for 1 minute and set aside. Add
remaining broth and milk gradually; stirring constantly. Add flour
mixture slowly and bring to boil for 1 to 2 minutes or until sauce
thickens, stirring constantly. Add chicken, pimento, paprika and
pepper, bring to boil. Lower heat and cook, covered for 20 minutes
or until chicken is done; stir occasionally. Meanwhile in small
bowl, combine egg whites and wine. Beat until egg whites are fluffy.
Stir egg mixture into chicken in last 2 minutes of cooking. Serve
over rice. Makes 4 servings.


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