Carol’s Chicken a la King
Ingredients
¼ C plus 1 T- unsalted butter (can substitute coconut oil)
1 - sweet onion, chopped
¼ C plus 1 T- unsalted butter (can substitute coconut oil)
1 - sweet onion, chopped
1 – red pepper, chopped
6 T- flour
¼ C- dry sherry
4 C- chicken broth or stock
1/3 C - minced flat-leaf parsley
¼ t - thyme
1 t - salt, plus more, to taste
½ t - black pepper, plus more, to taste
Pinch cayenne pepper
Pinch freshly grated nutmeg
½ lb - baby bella mushrooms, cut into approx.1/4-inch slices
½ C - heavy cream
4-6 cups 1-inch cubed oven-roasted chicken (375° F, frozen skinless/boneless breasts drizzled with olive oil, salt & pepper, baked 50-60 minutes.)
6 T- flour
¼ C- dry sherry
4 C- chicken broth or stock
1/3 C - minced flat-leaf parsley
¼ t - thyme
1 t - salt, plus more, to taste
½ t - black pepper, plus more, to taste
Pinch cayenne pepper
Pinch freshly grated nutmeg
½ lb - baby bella mushrooms, cut into approx.1/4-inch slices
½ C - heavy cream
4-6 cups 1-inch cubed oven-roasted chicken (375° F, frozen skinless/boneless breasts drizzled with olive oil, salt & pepper, baked 50-60 minutes.)
¾ C – frozen peas
5 oz. Velveta cheese
Serve over buttered noodles or biscuits in a bowl.
In a large saucepan over medium heat, melt 1/4 cup of the butter, and sauté the onions and red pepper 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, 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, sauté the mushrooms until golden brown, about 5 minutes. Season with salt and pepper. Pour the sauce into mushrooms and season with the salt, pepper, cayenne, and nutmeg. Stir in the heavy cream.
Add the chicken, peas and Velveta cheese, and bring to a simmer. Adjust seasoning with salt and pepper. Serve immediately over noodles or split baking powder biscuits in a bowl.
Serve over buttered noodles or biscuits in a bowl.
In a large saucepan over medium heat, melt 1/4 cup of the butter, and sauté the onions and red pepper 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, 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, sauté the mushrooms until golden brown, about 5 minutes. Season with salt and pepper. Pour the sauce into mushrooms and season with the salt, pepper, cayenne, and nutmeg. Stir in the heavy cream.
Add the chicken, peas and Velveta cheese, and bring to a simmer. Adjust seasoning with salt and pepper. Serve immediately over noodles or split baking powder biscuits in a bowl.
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