Chicken a la King an old-school meal that may take you back in time. I made a few modifications; namely no canned soup, to bring this dinner together more quickly. I opted to create a quick popover 'bread' for the chicken and veggie mixture.
Ingredients
4 tbsp butter
1 small onion, small diced
bay leaf
1/3 cup all-purpose flour
1 oz sherry
1 cup chicken stock
1 cup milk
1 egg yolk
1-2 tsp Dijon mustard
tt salt and pepper
1/2 cup carrot, diced
1/2 cup celery, diced
8 oz cremini or white mushrooms, rough chopped
1 red bell pepper, medium diced
1/3 cup green peas
3 cups cooked chicken, diced
Serve on:
toast, biscuit, an English muffin or with French fries!
Instructions
1. In a medium saucepan, melt butter and soften onions with bay leaf. Add flour. The mixture will be a bit like sandy peanut butter. Cook it a couple minutes on medium low heat. Now add sherry, chicken stock, and milk. Keep the sauce on medium low. Now add the egg yolk. then add Dijon if desired. Then season with salt and pepper. Keep warm.
2. I cook the carrots, celery, red pepper, peas in a microwave-safe bowl. It takes approximately 7-8 minutes to steam them to tender. I prefer my mushrooms sauteed in a skillet so that they don't get soggy and have more of a 'bite'. (You may choose to steam.)
3. Gently mix with the cooked vegetables and chicken. The photo above includes a Yorkshire pudding base. I poured it in an oven-safe casserole dish; baked and then served the chicken a la King mixture atop.
4. If you need to prepare chicken; begin with preparing it first. Saute approximately 1 lb of chicken pieces in 1 inch pieces. Cook to 165F. Don't crowd the pan.
Susie's Tips and Tricks
Some recipes substitute sherry with vermouth. Others include whipping cream; to keep this recipe on the healthy side I choose a chicken and milk base. I added the yolk to give in a creamy rich texture.
Traditionally carrots, celery, and peas are not included but I for one think the more vegetables the better.
French fries are a fun side. The Yorkshire batter is perfect, you can find the recipe here.
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