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Receta Sauteed Breast Of Chicken A La King

by Global Cookbook

Ingredientes

4 x Boneless, skinless chicken breasts (1 1/4 lb)     Salt and grnd black pepper 2 Tbsp. Flour 2 Tbsp. Vegetable oil 3 Tbsp. Butter 3 ounce Domestic white mushrooms, sliced thin (1 c.) 1 sm Red bell pepper, roasted, peeled, and     Seeded Or possibly 1 jar (2 ounces) liquid removed roasted red

Bell pepper, cut into medium dice (1/2 c.) 1/2 c. Green bell pepper, cut into medium dice 1 med Scallion, sliced thin crosswise 1/4 c. Dry sherry 1/2 c. Chicken stock or possibly canned chicken broth 1 tsp Cornstarch 1/2 c. Heavy cream 1/2 c. Loosely-packed parsley, chopped

Direcciones

1. Sprinkle the chicken breasts with 1/2 tsp. salt and 1/4 tsp. pepper. Dust lightly with flour.
2. Heat the oil and 2 Tbsp. of the butter in a large skillet. Add in the chicken breasts; saute/fry till lightly browned on both sides and cooked through, about 8 min. Remove the chicken from the skillet, cover and keep hot. Remove and throw away the oil and butter from the skillet.
3. Heat the remaining butter in the skillet. Add in the mushrooms, red and green peppers, and the scallions; saute/fry for about 3 min till the vegetables are softened. Add in the sherry; stir to loosen browned bits from the bottom of the pan. Add in the chicken stock and simmer till the liquid reduces to 1/4 c., about 7 min. Mix the cornstarch and heavy cream together; add in to the skillet. Bring to a boil and simmer till the sauce thickens, about 2 min. Return the chicken breasts to the skillet and simmer them to heat through, about 1 minute.
4. To serve, place a chicken breast on each warmed dinner plate and spoon a portion of the sauce over each chicken breast. Sprinkle with parsley and serve immediately.
5. Makes 4 servings.

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