I would appreciate a revision of this recipe using lighter ingredients. Thank you! - Leona Ehrmann, Zimmerman, Minn.Dear Leona:
This is one of those classic recipes that can easily be adapted to be lower in both calories and cholesterol without sacrificing either taste or texture. Evaporated skim milk works beautifully for the half-and-half, and I was able to reduce the amount of fat and cholesterol by using only 1 tablespoon of margarine instead of 1/4 cup butter. For a fresher taste, I prefer to use fresh instead of canned mushrooms. I hope you enjoy my Chicken a la Jeanne!
-EACH SERVING CONTAINS approximately:
Original Recipe: 231 calories; 67 mg cholesterol; 17 gm fat; 578 mg sodium.
Revised Recipe: 144 calories; 26 mg cholesterol; 4 gm fat; 369 mg sodium.
Spa cuisine is not just available in spas! You can create it in your own kitchen with the help of my pamphlet, Low-Calorie Spa Recipes. Send $1 and a stamped (45 cents), self-addressed, legal-sized envelope to Spa. P.O. Box 19714, Irvine, CA 92713.
Jeanne Jones is a consultant on menu planning, recipes and new-product development for major hotels and spas. She is also the author of 18 cookbooks.
Send your recipe for revision to:
Cook It Light
P.O. Box 1212
La Jolla, CA 92038
Chicken a la King
Ingredients: 1/3 cup (2-ounce can) mushrooms; 1/4 cup chopped green pepper; 1/4 cup butter; 1/4 cup flour; 1/2 teaspoon salt; 1/8 teaspoon pepper; 1 cup chicken broth; 1 cup half-and-half; 1 cup diced cooked chicken; 1/4 cup chopped pimiento (2-ounce jar)
Preparation: Saute mushrooms and green pepper; blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly; remove from heat. Slowly stir in broth and half-and-half. Bring to a boil over low heat, stirring constantly. Boil for 1 minute. Add chicken and pimiento and continue cooking until meat is heated through. Serve hot over toast or noodles. Serves 4.
Chicken a la Jeanne
1 tablespoon corn-oil margarine
1/3 cup chopped mushrooms
1/4 cup finely chopped green bell pepper
1/4 cup unbleached flour
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup defatted chicken stock
1 cup evaporated skim milk
1 cup diced cooked chicken breast, without skin
1/4 cup chopped pimiento (2-ounce jar)
In a large skillet over low heat melt margarine. Add mushrooms and green pepper and saute until pepper is just crisp-tender. Blend in flour, salt and pepper and stir until vegetables are evenly coated.
Remove from heat and slowly stir in stock and evaporated skim milk. Return to heat and bring to a boil, stirring constantly. Boil for 1 minute.
Add chicken and pimiento and continue stirring until meat is heated through. Serve hot over toast or noodles. Makes 2 1/2 cups, five (1/2-cup) servings.