Chicken Ala King Dairy Soy Free Recipes

CHICKEN A LA KING I

Steps:

• Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat.
• Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.
• Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
• Stir in chicken and pimiento. Heat through.

CHICKEN ALA KING IN 30 MINUTES

Steps:

• Preheat oven according to package directions for biscuits.
• Arrange biscuits on nonstick baking sheet and sprinkle with a little ground cayenne pepper or sweet paprika.
• Bake until golden, remove biscuits from oven and then cool. (10-18 minutes depending on the type biscuit you use).
• Meanwhile, in a medium skillet, bring wine & chicken broth to a boil. Add the bay leaf.
• Gently drop in chicken breasts & lower heat to simmer.
• Poach chicken for 10 to 12 minutes.
• Preheat another skillet over medium heat.
• Add oil and butter.
• When butter melts into oil, add mushrooms and onion and cook 5 minutes until tender.
• Stir in flour and cook another minute or so.
• Remove chicken from broth and set aside.
• Whisk 2 to 2 1/2 cups poaching liquid into the mushroom, onion & flour mixture. Discard the bay leaf.
• Add pimentos and peas to the sauce.
• Dice chicken into bite-size pieces and return it to the sauce.
• Add ground black pepper to taste.
• To serve: Split the biscuits, place bottoms on plates and cover with ladles of Chicken a la King.
• Cap with biscuit tops and garnish with chopped parsley.

HEALTHIER CHICKEN A LA KING

Steps:

• Place onion in a medium saucepan over low heat and sprinkle with flour and salt. Stir together and add milk. Bring to a boil and cook until thickened.
• Mix in chicken, egg and spinach. Heat through and serve.

DRASTIC CHICKEN (VARIATION OF CHICKEN ALA KING)

Steps:

• Brown the Onions, using the olive oil.
• Add the diced chicken pieces, season with the Paprika, Thyme and Garlic while frying.
• Prepare whatever sort of Pasta you like (I use Penne for this one).
• The Microwave method for cheese sauce can be very tricky. I've messed it up enough times over the years. You'll know it's not right by the way the texture. As yet I haven't found a sure fire way of stopping this from happening, it just requires being watched, much like stove top cheese sauce I guess.
• Using a deep dish approx 15 cm in diameter, place the butter in the dish and Microwave on High for 30-45 seconds.
• Should be melted when removed.
• Add Flour and combine.
• Add the milk (DON'T MIX YET, it goes lumpy if you mix it at this point).
• These times are only a guide. Be sure not to let the sauce boil for more than a few seconds. The texture may become a bit grainy if it boils for to long.
• Microwave on High for 2 minutes.
• Add the cheese and mix.
• Microwave on High for another 2 Minutes.
• Remove occasionally to mix and check thickness.
• Alternatively you can prepare your cheese sauce using the stove top method.
• For this recipe you want the sauce to be a bit runny as it will be added to the Chicken and left to simmer for 5-10 minute.
• A tasty variation is adding Chopped Green Peppers.
• Add them while seasoning you don't want them to get soft.
• I'm sure that Mushrooms could be added to this recipe.
• Fry them up and add them just before combining the sauce with the Chicken and onions.