1 1/2 cup sliced mushrooms 2 large shallots, finely chopped OR 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 OR 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.
234 calories, 3 grams fat, 25 grams carbohydrates, 20 grams proteinper serving. This recipe is low in fat.