Lebanese Chicken King
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Chicken King

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1 C. tablespoons (15 g) margarine without salt
1 cup (250 ml) sliced mushrooms
1 medium green bell pepper, chopped
2 C. table (16 g) flour
2 cups (500 ml) chicken broth without salt
1 / 2 cup (125 ml) milk écrêmé
2 cup (500 ml) of cooked chicken, minced
1 sweet red pepper, chopped
2 C. table (30 g) finely chopped parsley

In a large skillet, melt margarine over medium heat.

Add mushrooms and green pepper. Sauté until they are tender, about 5 minutes.

Add flour and cook, stirring constantly for 1 minute.

Add the broth and milk, stirring.

Simmer over low heat, stirring occasionally, until sauce thickens slightly, about 5 minutes.

Add chicken to skillet. Stir until well heated, about 3 minutes. Add the peppers and parsley.