ready in: under 30 minutes
recipe id: 63111
cook method: stovetop
1 1/2 cup sliced mushrooms
2 large shallots, finely chopped
1 small onion, finely chopped
2 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
1 1/4 cup fat-free half-and-half
1 1/2 cup cut-up cooked chicken or turkey
2 tablespoons dry white wine or chicken broth
1/2 teaspoon dried tarragon leaves
4 slices white bread, toasted and cut into fourths
2 English muffins, split, toasted and cut into fourths
grated Parmesan cheese, if desired
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.
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.
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