Chicken a la King Recipe

Sauce

• 1 tablespoon olive oil
• 1 ¼ lbs. boneless skinless chicken breast, see notes
• salt/pepper, to taste
• ½ cup dry white wine, see notes
• 5 tablespoons butter
• 8 oz. baby bella mushrooms, can sub white button
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1/3 cup flour
• 3 cups half and half
• 1 cup chicken broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce, I use Franks hot sauce
• 1 chicken bouillon cube
• ¾ cup peas, I use frozen
• 4 oz. drained pimentos

Seasonings

• ½ teaspoon basil, parsley, thyme, onion powder, mustard powder
• ¼ teaspoon ground sage
• 1/8 teaspoon pepper, paprika

Instructions

Chopped Greek Chicken Sandwich Recipe

Work in preparation Prepare the mixture by combining the half and half, chicken broth, Worcestershire sauce, spicy sauce, and seasonings in a large measuring cup that has a spout. Then, set the mixture aside. Before proceeding, make sure to measure all the remaining ingredients.

Prepare the Chicken for Cooking After drying the chicken with paper towels, season it with salt and pepper on each side. In a soup pot with a capacity of 4 and a half quarts, bring the olive oil to a temperature of medium-high.

Harissa Honey Chicken Recipe

Also see :- 1953 Nickels Are Worth Many Times Face Value — Some More Than $20,000!

 

After adding the chicken, sauté it for three minutes on each side, or until a crust has formed that is brown in color. Take away from the heat. Even after cooking, the middle will not be done. The chicken should be allowed to rest for ten minutes before being chopped into bite-sized pieces.

The chicken will finish cooking in the sauce, which will also add even more flavor to the chicken to make it taste like it was made at home. Get the sauce ready. Set the heat to medium and then add the wine to the pot. This can be accomplished by “cleaning” the sides and bottom of the pot with a silicone spatula.

Include the garlic, onions, and mushrooms in the dish. Cook for five to six minutes, or until the vegetables have become more pliable. To blend the butter and flour, add them and toss them together. Cook for two minutes while stirring the mixture constantly.

Warm up to a medium-low temperature. Little splashes of the liquid containing the half and half (from step 1) should be added while stirring continually. While you are doing this, scrape the bottom of the saucepan to see if there are any leftovers. The chicken bouillon should be added.

The heat should be set to medium-high, and after it reaches a boil, it should be reduced to a simmer. Put the chicken back in the pot and let it simmer for ten minutes with the lid off.

Stir in the peas and the pimentos. Cook over low heat, uncovered, for a further five to ten minutes, or until the desired consistency is reached. The more time it is allowed to simmer, the more thick it will become.
After removing from the heat, serve the mixture on top of egg noodles, pasta, rice, biscuits, or pastry.