Chicken a la King

Name: Chicken a la King
Yield: Makes 4 servings
Ingredients: 2 TB. vegetable oil; 1 small onion, chopped; 2 cups sliced mushrooms; 1/2 small red pepper, chopped; 1/2 small green pepper, chopped; 2 TB. butter; 3 TB. flour; 1 cup chicken stock; 1 cup cream; 2 TB. sherry; 1 TB. lemon juice; 3 cups diced cooked chicken; salt and freshly ground black pepper to taste; steamed white rice or cooked egg noodles

From: The Complete Idiot's Guide to American Cooking

Servings: Makes 4 servings

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Ronnie's Notes

You may think of this dish as college dormitory food, but this recipe is rich and lavish dish, prepared in its original way, without the canned soup.

Prep time: less than 30 minutes

Region: Innovation

Ingredients

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2 TB. vegetable oil
1 small onion, chopped
2 cups sliced mushrooms
1/2 small red pepper, chopped
1/2 small green pepper, chopped
2 TB. butter
3 TB. flour
1 cup chicken stock
1 cup cream
2 TB. sherry
1 TB. lemon juice
3 cups diced cooked chicken
salt and freshly ground black pepper to taste
steamed white rice or cooked egg noodles

Instructions

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Heat the vegetable oil in a skillet over moderate heat.

Add the onion, mushrooms, red pepper and green pepper and cook for , stirring occasionally, or until the vegetables have softened and the mushroom juices have evaporated.

Set the pan aside.

Heat the butter in a saucepan over moderate heat.

When the butter has melted and looks foamy, add the flour, lower the heat and cook, whisking the ingredients for .

Gradually stir in the stock and whisk the ingredients for or until a smooth, thickened sauce has formed.

Stir in the cream and cook for , or until the sauce is smooth and thickened.

Add the sherry and lemon juice and cook another minute.

Add the chicken and the reserved vegetables.

Cook until the ingredients are hot.

Serve over steamed white rice or cooked egg noodles.

Taste for seasoning and add salt and pepper to taste.

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