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Chicken a la King
by
Lana Stuart
Calificación: 4.0
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%3C/p%3E%3Cp%3EEnjoy!%3C/p%3E%3Cp%3EChicken%20a%20la%20King%3C/p%3E%3Cp%3ETender%20pieces%20of%20chicken%20cooked%20in%20a%20mushroom%20and%20pimiento%20cream%20sauce.%3C/p%3E%3Cp%3EIngredients%3C/p%3E%3Cp%3E6-7%20dashes%20Tabasco%3C/p%3E%3Cp%3E8-10%20toast%20points%3C/p%3E%3Cp%3EInstructions%3C/p%3E%3Cp%3EPlace%20the%20chicken,%20water,%20bay%20leaf,%20onion,%20allspice,%20carrot,%20celery,%20salt%20and%20peppercorns%20in%20a%20large%20pot.%3C/p%3E%3Cp%3EBring%20to%20the%20boil,%20reduce%20the%20heat%20and%20simmer,%20partly%20covered,%20for%20about%2030%20minutes%20or%20until%20the%20chicken%20is%20cooked%20through.%20Let%20the%20chicken%20cool%20in%20the%20broth.%3C/p%3E%3Cp%3EStrain%20the%20broth,%20reserving%20one%20cup%20of%20broth%20for%20this%20recipe%20and%20freeze%20or%20store%20the%20remainder%20for%20another%20use.%3C/p%3E%3Cp%3ERemove%20all%20the%20meat%20from%20chicken%20and%20discard%20the%20skin%20and%20bones.%20Cut%20the%20chicken%20into%20bite-size%20pieces.%20Set%20aside.%3C/p%3E%3Cp%3EMelt%202%20tablespoons%20of%20the%20butter%20in%20a%20large%20skillet.%20Add%20the%20flour,%20stirring%20with%20a%20whisk.%3C/p%3E%3Cp%3EWhen%20blended,%20add%20the%20cup%20of%20reserved%20broth.%20Stir%20rapidly%20until%20the%20sauce%20is%20blended%20and%20smooth.%3C/p%3E%3Cp%3ECook%20about%20five%20minutes,%20stirring%20frequently.%3C/p%3E%3Cp%3EStir%20in%20the%20half-and-half%20and%20simmer%20for%20an%20additional%2010%20minutes.%20Taste%20and%20add%20salt%20and%20pepper%20if%20needed.%20Add%20the%20lemon%20juice.%3C/p%3E%3Cp%3EBeat%20the%20two%20egg%20yolks%20in%20a%20small%20bowl.%3C/p%3E%3Cp%3EAdd%20%C2%BD%20cup%20of%20the%20hot%20sauce%20mixture%20to%20the%20egg%20yolks%20and%20stir%20rapidly.%3C/p%3E%3Cp%3EScrape%20the%20mixture%20back%20into%20the%20sauce%20and%20bring%20barely%20to%20the%20simmer%20while%20stirring.%20Remove%20pan%20from%20the%20heat.%3C/p%3E%3Cp%3EHeat%20the%20remaining%20tablespoon%20of%20butter%20in%20a%20small%20skillet%20and%20add%20the%20mushrooms.%3C/p%3E%3Cp%3ECook,%20stirring%20constantly,%20until%20the%20mushrooms%20are%20wilted%20and%20nicely%20browned%20and%20most%20of%20the%20liquid%20has%20evaporated.%3C/p%3E%3Cp%3EAdd%20the%20pimientos%20and%20Tabasco%20and%20stir%20well.%20Cook%20just%20long%20enough%20to%20heat%20the%20pimientos.%3C/p%3E%3Cp%3EAdd%20the%20cubed%20chicken%20and%20the%20mushroom%20mixture%20to%20the%20sauce.Serve%20over%20toast%20points.%3C/p%3E%3Cp%3EFor%20the%20toast%20points:%3C/p%3E%3Cp%3EPreheat%20the%20oven%20to%20325%20degrees.%3C/p%3E%3Cp%3ERemove%20crust%20from%204-5%20slices%20of%20bread.%3C/p%3E%3Cp%3ECut%20across%20the%20bread%20to%20create%20triangles.%3C/p%3E%3Cp%3ESpray%20each%20side%20of%20the%20bread%20with%20cooking%20spray%20and%20place%20on%20a%20baking%20sheet.%3C/p%3E%3Cp%3EBake%20until%20toasted%20and%20slightly%20crispy.%3C/p%3E%3Cp%3E2.0%3C/p%3E%3Cp%3Ehttp://www.lanascooking.com/2011/08/10/chicken-a-la-king/%3C/p%3E%3Cp%3EOther%20recipes%20for%20Chicken%20%C3%A0%20la%20King%20that%20you%20might%20enjoy:%3C/p%3E%3Cp%3EWhat%20I%20wrote%20about%E2%80%A6%3C/p%3E){kind=link}