Source: dLife

Chicken with a thick and creamy mushroom sauce.

Servings

4 oz Mushrooms, pieces & stems, canned
2 tbsp vegetable oil
3 cup fat free reduced sodium chicken broth
3 tbsp cornstarch
0.25 cup Milk, nonfat/skim, dry
0.12 tsp white pepper
2 cup cooked chicken breast, diced (or turkey, with fat and skin removed)
0.25 cup pimento peppers , chopped

1 Pour oil in a saucepan.
2 Drain mushrooms, discard the juice, and add mushrooms to the saucepan. Cook over medium heat until lightly browned, stirring occasionally.
3 In a separate bowl, mix together broth, cornstarch, dry milk, and pepper until smooth.
4 Then add to mushrooms and cook over medium heat until thickened, stirring occasionally.
5 Add the chicken and pimento to the sauce and heat to serving temperature.