Supper 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:

• 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

SUPPER A LA KING

Steps:

• In a 2 quart microwave-safe casserole dish, combine the butter, green pepper, and onion.
• Cover with a lid; microwave on HIGH for 2 minutes or until vegetables become tender.
• Stir in the soup and milk; blend well.
• Stir in chicken, American cheese, pimiento, and pepper.
• Cover with lid and microwave on HIGH for 7 minutes or until heated through, stirring occasionally.
• Serve over shredded zucchini, pasta or egg noodles, buttermilk biscuits, or hot baked potatoes.
• Note; You may steam your zucchini or not, but if you choose not to, dry it well with paper towels after shredding or your dish may become watery.

SUPER FAST AND EASY CHICKEN A LA KING

Steps:

• Combine cream of chicken soup, cream of mushroom soup and water in a large pot or saucepan over medium low heat. Add chicken and cook, stirring, until heated through. Stir in peas, heat through, and serve over toast.