With this Chicken à la King you can use leftover chicken and save about 3 steps. I personally think it’s better than Betty Crocker with .....tender chicken pieces, mushrooms and peppers cooked in a creamy sauce. Makes my mouth water just thinking about it. Serves 4 Total Time: 50 minutes
Ingredients:
3-3.5 lbs boneless skinless chicken breasts or leftover chicken, cut into 1” pieces
Water to cover
1 teaspoon salt
1 onion, sliced
Sauce:
3 tablespoons butter
1/2lb mushrooms, sliced
1/2 each yellow, red and green bell peppers, julienned
2 tablespoons flour
1 cup water you boiled the chicken in or 1 cup unsalted chicken broth
Salt and pepper, to taste
* onion salt for leftover chicken
2 egg yolks
1/2 teaspoon paprika
1 cup half & half
3 tablespoons dry white wine
Directions:
Raw chicken: In a large pot of salted water bring to boil then add the chicken and onions. Reduce heat to simmer and cook 30 minutes or until chicken is cooked through. Keep 1 cup of the liquid and discard the rest, including the onions. When cooled enough to handle cut into 1” pieces.
Leftover chicken: cut into 1” pieces.
In a large skillet melt the butter and add the mushrooms and peppers; sauté 5 minutes. Blend in the flour and add the cup of retained water or unsalted chicken broth. Stir until starts to boil. Season with salt and pepper, * onion salt for leftover chicken. Reduce heat to medium.In a small bowl beat together the egg yolks, paprika and the half & half. Add to mushroom mixture and cook until thickens, do not boil. Add the chicken and wine, stir until chicken is coated with sauce; cook until heated through about 10 minutes. Transfer to a serving dish. Eat immediately with noodles or fluffy rice. Easy Peasy!
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