Ingredients
1 1/2
cups sliced mushrooms (4 ounces)
2
large shallots or 1 small onion, finely chopped (1/4 cup)
2
tablespoons all-purpose flour
1
teaspoon chicken bouillon granules
1 1/4
cups fat-free half-and-half or refrigerated fat-free nondairy creamer
1 1/2
cups cut-up cooked chicken
2
tablespoons dry white wine or ready-to-serve chicken broth
1/2
teaspoon dried tarragon leaves
4
slices white or whole wheat bread, toasted and cut into fourths, or 2 English muffins, split, toasted and cut into fourths
Grated Parmesan cheese, if desired
Preparation
Spray 2-quart saucepan with cooking spray; heat over medium heat. Cook mushrooms and shallots in saucepan about 5 minutes, stirring frequently, until mushrooms are tender. Stir in flour and bouillon granules. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat.
Gradually stir in half-and-half. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken, wine and tarragon; reduce heat to low. Cook about 5 minutes, stirring occasionally, until heated through. Spoon over toast. Sprinkle with cheese.
