CHICKEN AND VEGETABLES ON TOAST POINTS

CHICKEN AND VEGETABLES ON TOAST POINTS

1 1/2 pounds chicken breasts, boneless skinless cut into 1-inch pieces
1 tablespoon butter-flavored margarine
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups dairy sour cream
1 teaspoon soy sauce
1 teaspoon paprika
2 tablespoons white wine
1 package frozen peas, thawed
4 tablespoons freshly-grated Parmesan cheese
6 slices bread, cut into 4 triangles toasted

In 10-inch nonstick fry pan, 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.