Chicken And Vegetables On Toast Points Recipe
Ingredients
1-1/2pounds broiler-fryer boneless, skinless chicken breasts, cut into 1-inch pieces
1tablespoon butter-flavored margarine
1/2teaspoon salt
1/4teaspoon pepper
1-1/2cups dairy sour cream
1teaspoon soy sauce
1teaspoon paprika
2tablespoons white wine
1package (5 ounces) frozen peas, pearl onions, mushrooms, cooked according to package directions
4tablespoons freshly-grated Parmesan cheese
6slices bread, cut into 4 triangles toasted
Cooking Instructions
In 10-inch nonstick frypan, place margarine and melt over medium temperature, about 2 minutes. Add chicken in one layer; cook about 4 minutes. Turn all pieces and cook until light brown, about 4 minutes more. Sprinkle with salt and pepper. Stir in sour cream, soy sauce and paprika; reduce temperature to low and cook until hot through, about 4 minutes. Stir in white wine and cook 1 minute more. Add hot cooked peas, pearl onions and mushrooms and pour all into greased 1-1/2 quart shallow baking dish. Sprinkle with Parmesan cheese and broil in oven until light brown, about 4 minutes. Serve on toast points. Makes 6 Servings