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CHICKEN HASH WITH BISCUITS

Category:    Chicken
Yield: 6 servings
 
      2 ts Reduced-calorie margarine         1/2 c  Thinly sliced red bell
      1 ts Cornstarch                               -pepper
    1/4 c  Low-sodium chicken broth            2 oz Diced cooked chicken
    1/4 c  Skim milk                                Freshly ground black pepper
      2 ts White wine Worcestershire                -to taste
           -sauce                              1    Baked buttermilk biscuit,
      1    Drop liquid red pepper sauce             -split (3/4 ounce)
    1/2 c  Thinly sliced mushrooms        
 
  Fresh parsley to garnish (Optional)
  
  1.  Melt margarine in a medium saucepan over medium-high heat.  With a
  small whisk, stir in cornstarch; continue stirring for 2 to 3 minutes,
  until bubbly.
  
  2.  Whisk in broth, milk, Worcestershire sauce, and red pepper sauce; cook
  for about 2 to 3 minutes, stirring constantly, until mixture boils and
  thickens slightly.
  
  3.  Add mushrooms, bell pepper, chicken, and black pepper.  Cook for 3
  minutes until chicken is heated through and the vegetables are tender-
  crisp.  Serve over split biscuit.  Garnish with parsley.
  
  Makes one serving.
  
  Per Serving: 270 Calories; 21 g Protein; 11 g Fat; 496 mg Sodium; 21 g
  Carbohydrates; 52 mg Cholesterol
  

 

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