Potato Topped Chicken A La King Recipe 55

CHEF JOHN'S CHICKEN A LA KING

Steps:

• Melt butter in a large skillet over medium-high heat. Add mushrooms and salt. Saute until mushrooms release their moisture. Continue cooking until moisture evaporates and mushrooms begin to brown, 8 to 10 minutes. Add shallots; cook and stir just until shallots soften, 3 or 4 minutes.
• Reduce heat to medium. Stir in flour to coat the mushrooms; cook until flour begins to turn golden, about 5 minutes, to form roux. Add peppers; cook and stir about 1 minute. Pour in sherry wine; allow to sizzle about 30 seconds. Stir in stock. Raise heat to medium-high and bring to a simmer. When it starts to bubble, reduce heat to medium-low and cook until slightly thickened, 10 to 15 minutes stirring occasionally. Add nutmeg and cayenne pepper.
• Stir in thyme, parsley, cream, and chicken. Reduce heat to low and cook until chicken is heated through, about 5 minutes. Check seasonings and adjust as needed. Top each serving with some chopped fresh chives.

POTATO -TOPPED CHICKEN A LA KING RECIPE - (5/5)

Steps:

• Heat oven to 350°F. Melt 2 tablespoons butter in large skillet over medium heat. Add 1/4 cup green onions; cook and stir 1 minute. Add flour,1/2 teaspoon salt and the pepper; stir until blended. Gradually add broth and1/2 cup milk; cook until mixture boils and thickens, stirring constantly. Add chicken and peas; mix well. Spoon into ungreased 8-inch square (2-quart) baking dish or oval gratin dish. In medium saucepan, combine water,3 tablespoons butter, garlic and 1/4 teaspoon salt. Bring to a boil. Remove from heat; stir in potato flakes and 3/4 cup milk. Add egg; mix well. Spoon or pipe potato mixture over chicken mixture in baking dish. Sprinkle with 2 tablespoons green onions and paprika. Bake at 350°F. for 30 minutes or until casserole is bubbly and top is light golden brown.

CHICKEN à LA KING

Steps:

• Melt butter in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in butter, stirring occasionally, until bell pepper is crisp-tender.
• Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimientos; cook until hot. Serve over rice.

HOMEMADE CHICKEN A LA KING

Steps:

• Melt butter in a large skillet over medium heat. Saute bell pepper, celery and mushrooms until soft, about 5 minutes. Stir in onion; mix flour and 1/2 cup of milk in a small bowl and stir mixture into skillet. Beat egg yolks into remaining 1 1/2 cups milk and pour into skillet. Cook, stirring, until thickened.
• Add chicken and cook for 3 to 5 minutes, stirring constantly. Stir in lemon juice, sherry, paprika, salt and pepper. Finally, stir in peas and pimento peppers. Heat through and serve.

CHICKEN A LA KING RECIPE - (4.6/5)

Steps:

• Cook and stir mushrooms and green pepper in margarine over medium heat 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 1 minute. Stir in chicken and pimiento; heat through. Serve over toast.

QUICK & EASY CHICKEN A LA KING

Steps:

• Place chicken in microwave-safe container, with just enough water to cover. Microwave on high until done/no longer pink in the center (12-15 minutes, depending on size of breasts).
• Dice cooked chicken and set aside.
• In small saucepan, melt butter. Sauté onions and carrots, with parsley, until tender.
• In separate small bowl, combine cornstarch and 1/2 cup of chicken broth, whisk until smooth.
• Add to saucepan/veggie mix, along with remaining broth. Bring to a boil, stirring occasionally, add frozen peas and cooked chicken. Boil for additional 2 minutes.
• Serve over mashed potatoes or hot, buttered noodles.

CHICKEN A LA KING BAKED POTATO TOPPING

Steps:

• Place the chicken in a large pot with 1 teaspoons of the salt and water to cover.
• Cook over medium heat until the chicken is tender, about 1 hour.
• Remove the skin and bones and cut the meat into 1-inch pieces.
• Reserve 1 cup of the broth.
• Make a white sauce by melting the butter in a heavy medium saucepan over low heat.
• Stir in the milk, stirring constantly with a wooden spoon; cook until thick, about 4 minutes.
• Add the chicken, mushrooms, green pepper, pimiento, and almonds.
• Add the cream, the remaining salt, and pepper.
• Cook for about 5 minutes.
• Add 1/2 cup of the chicken broth if the mixture is too thick.
• Keep hot in a crockpot or chafing dish over very low heat.
• Serve over baked potatoes.

CHICKEN A LA KING

Steps:

• In a large saucepan, melt butter; stir in flour and salt until smooth. Add the broth and milk; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Stir in the chicken, mushrooms and pimientos; heat through. Serve with toast points.