Place the Chicken, Onion, Carrot, Black Pepper, Water and Seasoning into a pressure cooker (you can use a normal saucepan a well – it might just take a bit longer). Cook on pressure for 15 – 20 minutes. Remove the cooked Chicken and Vegetables with a slotted spoon and keep aside. Retain 1 1/4 cups of the stock
Cut the Chicken into bite-size pieces and put aside
Heat the Vegetable Oil in a large skillet or sauce pan and saute the Mushrooms and Green bell pepper until soft
Meanwhile mix the Flour, Cornflour and the Milk until smooth in a separate medium-sized bowl. Add the retained Chicken stock to the Milk mixture together with the Salt and Sherry. Add to the Mushroom mixture in the pan and let simmer over low heat until the sauce thickens. Stirring continuously (5 – 7 minutes)
Add the Chicken and other Vegetables to the saucepan, stir gently to mix it all up again – Simmer for a minute or two until the Chicken is heated through
Nutrition Facts
Low-Fat Chicken And Vegetables
Serving Size
1 Servings
Amount per Serving
Calories
195
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
4
g
Cholesterol
56
mg
19
%
Sodium
985
mg
43
%
Carbohydrates
12
g
4
%
Fiber
3
g
13
%
Sugar
6
g
7
%
Protein
23
g
46
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.