Canadian Chicken

• 2 whole chicken breasts
• 1 c. chicken broth
• 1/2 lb. Canadian bacon, cubed
• 1 Tbsp. diet margarine
• 1/2 lb. fresh mushrooms, sliced
• 1/2 c. chopped green pepper
• 1/4 c. flour
• 13 oz. evaporated skim milk
• 1/3 c. dry white wine (substitute extra chicken broth)
• 1/2 tsp. salt
• 1/4 tsp. white pepper
• 1/4 tsp. nutmeg

1. When chicken has cooled, remove the skin and bones and dice the meat. Skim the chicken broth of fat by using a bulb-type baster.
2. Combine the diced chicken and Canadian bacon.
3. Melt the margarine in a nonstick skillet and saute the mushrooms and pepper for 5 minutes. Add the mushrooms and peppers to the meat.
4. Blend the flour with the chicken broth and milk in a saucepan. Bring this mixture to a boil, stirring to keep it smooth. Add the meat and vegetables to the saucepan along with the wine, salt, pepper and nutmeg.
5. Simmer the entire mixture for 3 minutes.

chicken breasts, chicken broth, canadian bacon, margarine, fresh mushrooms, green pepper, flour, milk, white wine, salt, white pepper, nutmeg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=699246 (may not work)