Saturday, July 27, 2019

Chicken à la King

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 

3-3.5 lbs boneless skinless chicken breasts or leftover chicken, cut into 1” pieces 
Water to cover 
1 teaspoon salt 
1 onion, sliced 

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


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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