Saucy Chicken A La King Food

CHICKEN A LA KING

Steps:

• Add the butter to a large skillet (with a fitted lid) or a Dutch oven over medium-high heat. As soon as the butter has melted, add the diced bell pepper, onion, celery, mushrooms, 1 teaspoon Kosher salt and 1/2 teaspoon black pepper. Stir the mixture until evenly coated in the butter. Reduce the heat to medium, cover and cook for about 6 minutes -- just until everything has softened.
• Sprinkle the flour over the vegetables and stir for about 1 minute. Add the chicken broth one big splash at a time, stirring until completely mixed and smooth after each addition.
• Once all of the broth has been incorporated, stir in 1 teaspoon Kosher salt, 1/2 teaspoon pepper, garlic powder, and paprika. Simmer for 2-3 minutes, or until slightly thickened.
• Stir the peas and the cream, and bring to a simmer. Simmer for about 5 minutes more, then stir in the chicken.
• Serve over biscuits, rice, or pasta and enjoy!

CHICKEN A LA KING

Steps:

• Place a large, deep-sided skillet over medium-high heat with EVOO, 2 turns of the pan. Add the celery, onions, carrots and bay leaf and season with a little salt and pepper. Cook, stirring frequently, for about 7 to 8 minutes. Add the red bell pepper and continue to cook for an additional 2 to 3 minutes. Scoot the veggies over to the sides and add the butter to the center of the skillet. Once the butter has melted, add the flour and cook for about 1 minute. Whisk in the white wine, chicken stock and cream. Bring the liquids up to a simmer, then add the chicken pieces. Bring back up to a simmer and add the asparagus. Simmer the mixture until the chicken is cooked through and the asparagus is tender, about 10 to 12 minutes more. Cool and store for a make-ahead meal. Reheat over medium heat.
• To serve: Add the peas and tarragon to the a la King mixture and stir to combine. Adjust seasoning.
• Preheat the oven according to package directions for the puff-pastry shells. Arrange the shells on a nonstick baking sheet, then place in oven. Bake until golden, remove from oven and let cool.
• Serve mixture filling and spilling over the pastry cups, 2 per person. Garnish each dish with noodles and chives.

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

CHICKEN à LA KING

Steps:

• Put broth and chicken in a 2- to 3-quart heavy saucepan and bring just to a simmer over moderate heat, uncovered. Turn chicken over and gently poach at a bare simmer, uncovered, until just cooked through, about 5 minutes more.
• Transfer chicken to a cutting board. Pour broth through a fine-mesh sieve into a heatproof 2-cup measure and reserve for sauce.
• Heat 2 tablespoons butter in a 4- to 5-quart wide heavy pot over moderately high heat until foam subsides, then cook peppers, stirring, until softened (do not brown), 6 to 8 minutes. Transfer peppers to a bowl and stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Add onion and remaining 3 tablespoons butter to pot and cook over moderately low heat, stirring, until softened, 3 to 5 minutes. Add flour and remaining teaspoon salt and 1/4 teaspoon pepper and reduce heat to low, then cook, stirring, 2 minutes. Whisk in 3/4 cup broth, then all of cream and mushrooms, and simmer until mushrooms are tender, about 5 minutes.
• Meanwhile, whisk together yolks, lemon juice, Sherry, and paprika in a small bowl. Whisk in 1/2 cup sauce, then stir yolk mixture back into sauce remaining in pot. Cook over low heat, stirring (do not simmer, or sauce will curdle), until sauce is slightly thickened, about 2 minutes. Remove from heat and reserve.
• Cut chicken crosswise into 1/3-inch-thick slices and add along with peppers to sauce, then cook over low heat (do not simmer, or sauce will curdle), stirring occasionally, until chicken and peppers are just heated through. Add more broth to thin if desired.
• Spoon chicken à la king over toast on 6 plates, then sprinkle with parsley.

QUICK & EASY CHICKEN A LA KING

Steps:

• Place chicken in microwave-safe container, with just enough water to cover. Microwave on high until done/no longer pink in the center (12-15 minutes, depending on size of breasts).
• Dice cooked chicken and set aside.
• In small saucepan, melt butter. Sauté onions and carrots, with parsley, until tender.
• In separate small bowl, combine cornstarch and 1/2 cup of chicken broth, whisk until smooth.
• Add to saucepan/veggie mix, along with remaining broth. Bring to a boil, stirring occasionally, add frozen peas and cooked chicken. Boil for additional 2 minutes.
• Serve over mashed potatoes or hot, buttered noodles.

CHICKEN A LA KING I

Steps:

• Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat.
• Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.
• Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
• Stir in chicken and pimiento. Heat through.

CHICKEN A LA KING

Steps:

• In a large saucepan, melt butter; stir in flour and salt until smooth. Add the broth and milk; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Stir in the chicken, mushrooms and pimientos; heat through. Serve with toast points.

CHICKEN A LA KING

Steps:

• Cook and stir chicken in hot butter on low to medium heat in a large skillet until lightly browned and fork tender.
• Add gravy (if using gravy mix in package, make before adding to skillet).
• Add peas, milk, mushrooms, salt and pepper; bring to a boil.
• Reduce heat; cover and simmer 2 minutes.
• Bring back to a full boil; stir in rice and pimiento.
• Cover, remove from heat and let stand 5 minutes.
• Fluff with fork and serve hot.

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:

• 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.

SAUCE A LA KING

Steps:

• In a double boiler, melt the butter. Add the green pepper, pimientos and mushrooms. Saute until soft.
• Stir in the flour and the seasonings. Blend.
• Gradually whisk in the milk and light cream.
• Stirring occasionally, cook the mixture for 10 minutes, or until it has thickened.
• Without stirring, turn heat down and cook gently for 10 minutes longer.
• Whisk the egg yolks and sherry together. Add a bit of the hot sauce mix to the egg mix and whisk.
• Add this mixture gradually to the sauce.
• Serve hot over chicken breasts or jazz up some leftovers with this sauce.