Low-Fat Chicken a la King

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.