Broccoli And Chicken A La King Food

CHICKEN A LA KING

Steps:

• cook mushrooms, bell pepper with butter, salt and pepper for 2-3 minutes.
• remove from heat and stir in flour.
• return to heat, stir 1 min then add broth and cream, bringing it to a boil, stirring constantly until slightly thickened.
• add the chicken into the pan and add pimento and heat through.
• Serve warm with your favorite long pasta noodles (spaghetti,angel hair,fettuccini) or warm rice or puffed pastry shells.

EASY A LA KING

Steps:

• In a medium saucepan over medium heat, combine the chicken, milk, soup, water, spinach or broccoli, mushrooms, hot pepper sauce and salt and pepper to taste. Cook, stirring, for about 10 to 15 minutes or until heated through. Serve over cooked egg noodles, if desired.

BROCCOLI AND CHICKEN A LA KING

Steps:

• MICROWAVE DIRECTIONS: In 2-quart microwave-safe casserole, combine all
• ingredients.
• Cover with microwave-safe waxed paper.
• Microwave on HIGH for 6-8 minutes or until hot, stirring once halfway through cooking.
• If desired, serve over toast or hot cooked rice. Three 1-cup servings.

CHICKEN A LA KING

Steps:

• In a large saucepan over medium heat, melt 1/4 cup of the butter, and saute the shallots until softened, about 4 to 5 minutes. Sprinkle in the flour, and cook, stirring with a wooden spoon for 2 minutes. Whisk in the sherry and broth and bring to a boil while stirring. Add the parsley and thyme sprigs, lower the heat to maintain a gentle simmer. Cook the sauce for 30 minutes, stirring frequently.
• Meanwhile, heat the remaining butter in a large skillet over medium-high heat, saute the mushrooms until golden brown, about 5 minutes. Season with salt and pepper. Strain the sauce into mushrooms and season with the salt, pepper, cayenne, and nutmeg. Whisk in the creme fraiche.
• Add the minced parsley, chicken, and chives to the sauce, and bring to a simmer. Adjust seasoning with salt and pepper. Serve immediately over noodles, toast points, split baking powder biscuits or wrapped in crepes.
• Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
• Yield: 4 to 6 servings

THE CHICKEN à LA KING

Steps:

• Cut the chicken breasts into 1/2-inch cubes.
• In a 12-inch skillet, heat the 4 teaspoons of olive oil over medium-high heat.
• Add the cubed chicken, garlic, celery and the chopped onion; cook, stirring, until the chicken pieces are golden brown, about 8 minutes.
• Stir in the 1/3 cup flour and cook 1 minute, stirring constantly. While stirring, gradually pour in the milk, sherry and chicken broth, and stir to blend.
• Stir in parsley, paprika,poultry seasoning,rosemary, salt and pepper. Bring the mixture to a boil and cook, stirring occasionally, until thickened, 7 to 10 minutes. Taste to adjust seasoning.
• Meanwhile, in another skillet, sauté red pepper cubes in butter; add to chicken; stir in the cream.
• Serve on patty shell, over rice or on toasts.

CHICKEN A LA KING

Steps:

• Cook and stir chicken in hot butter in large skillet until lightly browned.
• Add gravy, peas, milk, mushrooms, salt and pepper.
• Bring to boil.
• Reduce heat; cover.
• Simmer 2 minutes.
• Return to full boil.
• Stir in rice and pimiento; cover.
• Remove from heat.
• Let stand 5 minutes.
• Fluff with fork.

CHICKEN A LA KING

Steps:

• Cut up chicken into bite size pieces.
• Heat 1 Tbsp of oil in a large skillet on medium high heat.
• Add chicken and stir fry until no longer pink.
• Remove from skillet and set it aside.
• Add 1 Tbsp oil to skillet on medium high heat.
• Add garlic and brown for a minute.
• Add onions and saute for 2-3 minutes.
• Add peppers and saute an additional 5 minutes.
• Return cooked chicken to skillet.
• Add in chicken soup and milk.
• Reduce heat to a simmer.
• When mixture begins to bubble, add in mixed vegetables and simmer approx.
• 15-20 minutes.
• Serve over rice.

VEGGIE A LA KING

Steps:

• heat chili infused avocado oil.
• stir in spices and seeds.
• toast lightly.
• place to one side.
• stir fry carrots, cauliflower and broccoli until almost cooked.
• add sprouts.
• stir fry for one minute.
• coat with chickpea flour.
• add water, rice milk powder and soy sauce.
• let simmer for 5 minutes.
• stir in spice and seed mixture.
• stir in vegan cheese just before serving.
• serve on a bed of brown basmati rice.

RACHAEL RAY'S LONG LIVE THE CHICKEN A LA KING!

Steps:

• In a medium skillet over high heat, bring wine, chicken broth and bay leaf to a boil. Slide in chicken breasts. When liquid returns to a boil, lower to a simmer; gently poach chicken until cooked through, 10 to 12 minutes.
• Preheat a second skillet over high heat. Add oil and butter. When butter has melted into oil, add mushrooms, onions, salt and pepper, and cook until tender, 5 minutes. Whisk in flour and cook another minute, stirring.
• Remove chicken from broth and set on a cutting board. Ladle 2 to 2 and 1/2 cups cooking liquid into the mushrooms, whisking it in; discard bay leaf. Add pimentos and peas to the sauce. Dice chicken into bite-sized pieces and slideinto the bubbling sauce. Adjust salt and pepper to taste.
• Split large, warm biscuits and place bottoms on dinner plates and cover with ladles of chicken a la king, then top cap with biscuit tops and garnish with chopped parsley.

JOANNA LUND'S CLASSIC CHICKEN A LA KING

Steps:

• In a large skillet, combine chicken gravy, peas, and undrained pimiento.
• Stir in parsley flakes, sage and black pepper.
• Add chicken.
• Mix well to combine.
• Cook over medium heat for 5 minutes, stirring occasionally.
• Stir in sour cream.
• Lower heat and simmer for 3-4 minutes or until heated through, stirring often.
• Serve and enjoy!