Chicken A La Kingdiabetic, main dish, poultry 1 teaspoon virgin olive oil 1/4 cup celery, chopped 1 cup mushrooms; sliced 1 1/2 cup basic white sauce 2 cup cooked chicken 1/4 cup pimentoes, drained, chopped canned 1/4 cup almonds; slivered blanched 2 tablespoon dry sherry; (optional) 4 slice whole-wheat bread; *toasted trimmed * Noodles or rice can be used instead of toast. In a large pan non-stick skillet or saucepan, heat oil. Saute celery and mushrooms. Add white sauce, chicken and pimentos, stirring to combine, and heat through. Add almonds, sherry and pepper to taste. Cut into triangles and spoon chicken over toast. Serve with Broccoli and Pine Nuts. Food Exchange per serving: 2 MEAT EXCHANGES + 2 VEGETABLE EXCHANGES + 1 MILK EXCHANGE; CAL: 324; CHO: 54mg; CAR: 29g; PRO: 28g; SOD: 11g; FAT: 2.2g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master |
