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Chicken and Vegetables on Toast Points

1-1/2 pounds broiler-fryer boneless, skinless chicken breasts, cut into 1-inch pieces
1 tablespoon butter-flavored margarine
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups dairy sour cream
1 teaspoon soy sauce
1 teaspoon paprika
2 tablespoons white wine
1 (5-ounce) package frozen peas, pearl onions, mushrooms, cooked according to package directions
4 tablespoons freshly grated Parmesan cheese
6 slices bread, cut into 4 triangles toasted

1. 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.
2. Serve on toast points.

Makes 6 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.