Ingredients for 6 servings

½ cup all-purpose flour
½ cup sliced scallions
½ teaspoon freshly ground pepper
¾ teaspoon salt
1 cup dry sherry
1 cup low-fat milk
1 cup reduced-sodium chicken broth
1 large green bell pepper, diced
1 ½ pounds boneless, skinless chicken breast, trimmed and cut into 1-inch cubes
1 4-ounce jar sliced pimientos, rinsed
2 tablespoons canola oil, divided
10 ounces white mushrooms, quartered

Directions

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.

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.

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.