Chicken a la King 

4 to 6 servings (for on toast, biscuits, or puff pastry)
Note: prepare the sauce, and the vegetables at the same time, if able


A.  The Chicken

  • 1 1/2 lbs boneless, skinless chicken breast, cooked and shredded; tuna would also work!

B.  The Sauce

  • 1/4 cup butter
  • 1/3 cup all purpose flour
  • 2 cups chicken stock
  • 1 1/2 cups whole milk, half-and-half, or light cream
  • (2 to 3 Tbsp sherry, optional)
  • squeeze of lemon
  • salt and pepper
  • 2 to 3 pinches ground nutmeg
    1. Melt the butter over medium-low heat in a medium saucepan.
    2. Add flour and whisk constantly for 1 minute.
    3. Remove the pan from the heat, and add 2 cups of chicken stock; whisk until smooth.
    4. Whisk in the  milk and return the pan to heat.  Increase the heat to medium and bring the mixture to a simmer, whisking constantly, and vigorously.
    5. Add lemon, salt and pepper, and nutmeg.

C. The Vegetables

  • 1 1/2 Tbsp butter or canola oil
  • 1 onion, finely diced
  • 2-3 carrots, finely diced
  • hand full of mushrooms, finely diced
  • 1/2 cup frozen peas, thawed
    1. Sauté the fresh vegetables until tender, and all liquid has evaporated. Add peas.

D.  The a la King

  • Add the shredded chicken and the hot vegetables to  the sauce

E. The Chicken a la King

    1. Toast whole wheat bread, and lightly butter.  Cut into triangles and place on dinner plate.
    2. Spoon the hot chicken and vegetable mixture over the toast.
    3. Eat with a knife and fork.
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Filed under food, Protein

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