Saturday, June 27, 2009

Chicken a la King

This is a restaurant recipe. I serve it over biscuits and also use it to make chicken pot pies. The pastry I use is added. It is so easy to work with and tastes better than any pastry I have ever used for the pies.


2 oz clarified butter or margarine
3 Tbs. onion, minced
¼ cup green pepper, small dice
4 Tbs. flour
1 can butterball chicken broth
2 cups hot milk
1 sm. can sliced mushrooms
3/4 cup light cream , hot
2 Tbs diced pimiento
2 ½ cups cooked chicken, cut into ½" cubes
¼ cup Sherry Wine ( cooking Sherry)

In 1 oz of the clarified butter, saute` onions and green pepper just until translucent, do not brown.
Add the flour and stir to make a roux. Cook the roux gently for a few minutes , but do not let it brown.
With a whip, stir in the chicken broth. Bring to a boil, stirring constantly as the sauce thickens.
Stir in hot milk. Simmer for 15-20 minutes to cook out the starch taste and to reduce the liquid slightly.
Saute` the mushrooms in the other ounce of clarified butter, very quickly, without letting them brown.
Add them to the sauce.
Stir in the hot cream and add the chicken cubes and pimiento.
Bring just to a simmer. Add Sherry, salt, and pepper to taste.
Serve in patty shells or over rice or use to make pot pies using the recipe for the pastry below.

Process in a food processor to the consistency of cornmeal;
2 sticks cold butter
2 cup plain flour
Add: 1 cup cottage cheese, creamed
Mix thoroughly and roll out into crusts for pot pies
May be kept in the refrigerator for up to a week and used as needed
or frozen until used.
Incredibly tender and tasty! No matter how much you work it,
it will remain tender.

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