->A La King 03 <-

6 boneless chicken breasts, skinless

1 pound fresh mushrooms, sliced

2 tablespoons nonfat butter

1/4 cup fat free chicken broth

3 Tablespoon unbleached flour

1 cup fat free chicken broth

3/4 cup lite evaporated milk

1 small can pimento

1/8 teaspoon paprika

1/3 teaspoon white pepper

4 egg whites

2 tablespoons Sherry

Prepared rice 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

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

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. Makes 4 servings.