Rating: 3.08 stars
13 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 3

There's no need to feel guilty over this classic creamy combination of chicken, peppers and mushrooms. Our version uses low-fat milk and flour for thickening to make it plenty rich without all the saturated fat. Serve over whole-wheat egg noodles.

EatingWell Test Kitchen

Gallery

Read the full recipe after the video.

Recipe Summary

total:
35 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Toss chicken and flour in a medium bowl until coated. Heat 1 tablespoon oil in a large skillet over medium-high heat. Reserving the remaining flour, add the chicken to the pan and cook, stirring occasionally, until lightly browned, 2 to 4 minutes. Transfer the chicken to a plate.

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  • Reduce heat to medium and add the remaining 1 tablespoon oil to the pan. Add mushrooms, bell pepper, salt and pepper, and cook, stirring often, until the mushrooms are softened and starting to brown, 3 to 5 minutes. Pour in sherry; bring to a boil and cook, stirring to scrape up any browned bits, 3 minutes.

  • Whisk broth and milk into the reserved flour until smooth. Stir the mixture into the pan. Bring to a simmer, stirring often. Stir in pimientos and the chicken and return to a simmer. Reduce heat to maintain a gentle simmer and cook until the vegetables are tender and the chicken is cooked through, 5 to 7 minutes. Stir in scallions and serve immediately.

Tips

Note: Sherry is a type of fortified wine originally from southern Spain. Don't use the “cooking sherry” sold in many supermarkets--it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.

Nutrition Facts

269 calories; protein 28g; carbohydrates 14.9g; dietary fiber 1.8g; sugars 4.3g; fat 8.1g; saturated fat 1.4g; cholesterol 64.7mg; vitamin a iu 657IU; vitamin c 36.7mg; folate 53.9mcg; calcium 78.5mg; iron 2.2mg; magnesium 42.2mg; potassium 574.6mg; sodium 465.3mg; thiamin 0.2mg.
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Reviews (5)

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13 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 3
Rating: 2 stars
02/24/2015
Watery This dish was easy enough to make but when I added the milk to the sherry it curdled. When the meat was done the sauce was still watery. Good flavor except that it needed salt. Pros: Easy to make Cons: Watery sauce; curdled milk Read More
Rating: 3 stars
08/22/2013
Easy and fun to prepare. Not enough gravy- I added almost twice as much liquid. Used canned mushrooms instead of fresh- I disagree with previous reviews regarding the sherry- I used the same amount that it called for & it tasted just fine. Pros: Low calorie healthy no unusual ingredients Cons: Too thick chicken should be shredded not cubed Read More
Rating: 4 stars
01/05/2012
Good Hearty meal We don't like mushrooms and my hubby doesn't eat veggies so fixed without either. I used low sodium chicken broth the the sherry since didn't have any. Was very good. I served mine over steamed broccoli and my hubby's over noodles. Great go to meal. Any only 6 points on my weight watchers plan!! Pros: Easy fast yummy healthy Cons: Don't like mushrooms Read More
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Rating: 1 stars
04/13/2015
Calories per serving NOT as reported! The calories are HIGHER than what's reported. I understand that there's always a margin of error but I calculated 364 calories per serving (36% higher than the numbers reported). Maybe not a big deal to most BUT if you're counting calories and have set your diet to 30% below your weight maintenance number... if you eat this dish you'll gain weight. Here are the numbers: chicken - 1114 cal (24oz) flour - 228 cal (2.2oz) oil - 247 cal (1oz) mushrooms - 62 cal (10oz) green pepper - 23 cal (5oz) black pepper - 3 cal (0oz) sherry - 355 cal (8oz) chicken broth - 10 cal (8oz) 1% milk - 105 cal (8oz) pimentos - 26 cal (4oz) scallions - 16 cal (1.75oz) --------------------------------- 340 gram (12oz) serving (not much if you ask me) 364 calories per serving (2189 total calories) Read More
Rating: 5 stars
10/30/2011
Suprisingly great flavor! I used whole wheat flour and olive oil. I also didnt have any peppers so I used about 1/2 cup of frozen peas. I also used frozen mushrooms and used 1/2 of the sherry due to the juice from the mushrooms. Turned out very good. Served over brown rice! Read More
Rating: 4 stars
06/14/2012
delicious This is my family's best meal... being a working mother this is fast easy and we like it a lot. I've used olive oil instead of conolla but the taste is great. not to mention the great nutritional vlaue it offers.... This shall be my most prefearble dinner choice Read More
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Rating: 2 stars
03/19/2012
For all the effort a bit lacking I read the other reviews here before mine and I wonder...did I do something wrong? I don't think so...I followed the recipe to the letter and I found the sauce much too thin so had to add some corn starch to it. It wasn't bad by any means it was just...kind of there. A bit bland. We felt it was lacking something...not sure what though. Perhaps will try with other vegetables or more spices? However if anyone wants to comment suggest vegetables to use please feel free to do so as the chicken came out very nice and tender - easily the best thing about the meal. May try again but do different things with it. Pros: chicken does come out tender Cons: a bit bland for me Read More
Rating: 1 stars
12/12/2012
Grayish Mess too much effort I agree with the previous commenter that there was way too much sherry. I followed the recipe but left out mushrooms. It was my first time trying pimentos. The result was a gray mess that tasted like the color it was. It had no initial flavor but a disgusting after taste. I'm a pretty good cook so I put this on the recipe. Read More
Rating: 5 stars
10/30/2011
I make this all the time using different veggies sometimes! I use olive oil instead of canola and omit the salt completely because I use cooking wine....we just salt to taste when it's on our plate. One of my favorites!! My 17 month old daughter and husband eat it up:) Read More