Saturday, January 23, 2010

Chicken a la King

This was one more recipe where I used chicken from the whole chicken we cooked! This was surprisingly easy, and surprisingly amazing. I was expecting the green pepper to be a little overwhelming, but it wasn't. Nate was very pleased with this one, also-- definitely something I would make again!

Chicken a la King

1/2 Cup sliced fresh mushrooms
1/2 Cup chopped green pepper
1 Tablespoon butter
2 Tablespoon all purpose flour
1 Cup chicken broth
1/2 Cup milk
Dash salt
Dash pepper
1 1/2 Cup cubed cooked chicken
2 slices bread

In a small saucepan, saute mushrooms and green pepper in butter for 3-4 minutes or until crisp-tender. Stir in the flour, broth, milk, salt, and pepper until blended. Bring to a boil; cook and stir 1-2 minutes or until thickened.
Add the chicken, heat through. Serve with toast.

Note: The original recipe called for turkey vs chicken, and called for 2 t diced pimientos, added with the chicken. We had chicken, so I used that, and for the life of me, I can't EVER find pimientos in the store, so I just never add that.

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