Ingredients

• 1 1/2 pounds boneless, skinless chicken breast, trimmed and cut into 1-inch cubes
• 1/2 cup all-purpose flour
• 2 tablespoon canola oil, divided
• 10 ounces white mushrooms, quartered
• 1 large green bell pepper, diced
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 cup dry sherry, (see Note)
• 1 cup reduced-sodium chicken broth
• 1 cup low-fat milk
• 1 4-ounce ja sliced pimientos, rinsed
• 1/2 cup sliced scallions

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Cooking Directions

Step 1

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.

Step 2

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.

Step 3

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.