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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 4 |
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You will love this recipe; it brings Chicken à la King up a notch. You can prepare it the day before, refrigerate and heat it in the microwawe before serving. Ingredients:
1 1/2 lbs boneless chicken breasts |
1 small onion, chopped |
2 garlic cloves, crushed |
1 cup celery, chopped |
4 teaspoons olive oil |
1/3 cup flour |
1 cup milk |
1 cup chicken broth |
2 tablespoons sherry wine |
1/4 cup chopped parsley |
1/2 teaspoon paprika |
salt & freshly ground black pepper |
1/2 teaspoon poultry seasoning |
1/2 teaspoon chopped rosemary |
1 teaspoon butter |
1 red pepper, cut in cubes |
1/4 cup light cream |
Directions:
1. Cut the chicken breasts into 1/2-inch cubes.
2. In a 12-inch skillet, heat the 4 teaspoons of olive oil over medium-high heat.
3. Add the cubed chicken, garlic, celery and the chopped onion; cook, stirring, until the chicken pieces are golden brown, about 8 minutes.
4. 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.
5. 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.
6. Meanwhile, in another skillet, sauté red pepper cubes in butter; add to chicken; stir in the cream.
7. Serve on patty shell, over rice or on toasts.
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