Chicken a La King
Warm and soothing Chicken a La King. This version is delicious, albeit rich, comfort food. It's a great winter dish and a fine way to use up chicken leftovers. Serve it in vol au-vents - French for "windblown" (puff pastry shells). Green pepper or red pimientos can dress up the dish for holiday time. If you don't like puff pastry, you can serve it over cooked rice, toast, or noodles. Can be made ahead and reheated. Allow 45 minutes to prepare.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
winter
thanksgiving
new year
fall
sauces
main dish
rich
savory
oamc
freezer
advance
french
chicken
dinner
comforting thanksgiving
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- 1 cup mushroom sliced
- 3 teaspoon salt
- 1/4 cup flour
- 5 tablespoon unsalted butter
- 1/2 red bell pepper diced
- 1/2 onion sliced
- 3 ounces sugar snap peas
- 2 1/4 cups chicken stock
- 3 cups chicken breast cooked, cubed
- 1/2 cup carrots chopped
- 6 pepp. farm pastry shells (1 package)
- 4 tablespoon cream optional
- 1 tablespoon sherry optional
- Carbohydrate 17.888494825992 g
- Cholesterol 102.401666684622 mg
- Fat 15.4029410876284 g
- Fiber 1.20254208053924 g
- Protein 33.8690090774957 g
- Saturated Fat 8.27709861828844 g
- Serving Size 1 1 Serving (403g)
- Sodium 346.0036849914 mg
- Sugar 16.6859527454527 g
- Trans Fat 1.42057236781633 g
- Calories 352 calories
I'm a housewife who loves to cook. I'm always looking for new recipes to try, and this one for Chicken a La King caught my eye. It looked like a hearty and comforting dish, perfect for a cold winter night. I decided to give it a try, and I'm so glad I did!
This dish was absolutely delicious. It was rich and flavorful, and the chicken was perfectly cooked. The vegetables were also cooked to perfection, and the sauce was creamy and delicious. I served it over puff pastry shells, and it was the perfect complement to the dish. The pastry was flaky and buttery, and it soaked up the sauce perfectly. My husband and kids loved this dish, and I'm sure I'll be making it again and again.
Step-by-step
-
Melt 1 tablespoon butter in skillet. Add mushrooms and saute until tender, about five minutes. Set aside. Saute onions, carrots, in an additional tablespoon of butter. Set aside.
Prepare puff pastry shells according to directions; they take about 25 minutes to cook.
Make a roux out of the additional butter over medium heat until bubbling (melt the butter and mix in the flour, bit by bit, whisking with a fork or whisk to remove all clumps before adding more).
Brown the roux to a light brown color, then gradually whisk in the chicken stock. Add the rest of the stock, keeping sauce simmering but not boiling furiously, and add the sherry. Reduce heat to medium and add the vegetables and cubed chicken.
Serve over puff pastry shells. Garnish with chives or parsley.
