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Chicken A La King With Half And Half

Western.Chefs's picture
Ingredients
  Frozen puff pastry shells 4 , prepared
  Unsalted butter/Margarine 1⁄4 Cup (4 tbs) (1/2 Stick)
  Mushrooms 4 Ounce, sliced (1 1/2 Cups)
  Sweet green pepper 1 Small, cored, seeded, and diced for 3/4 cup
  All purpose flour 5 Tablespoon
  Half and half 2 Cup (32 tbs)
  Cooked chicken 4 Cup (64 tbs), bite-size pieces for 1 1/2 pounds
  Finely chopped pimientos 1⁄2 Cup (8 tbs), well drained
  Salt 1 Teaspoon
  White pepper 1⁄4 Teaspoon (To Taste)
  Egg yolk 1 Large
  Dry sherry 1 Tablespoon (Optional)
  Minced parsley 2 Tablespoon
Directions

1. Prepare and bake the patty shells as the package directs. Meanwhile, in a deep 12-inch skillet, melt the butter over moderate heat. Add the mushrooms and green pepper and saute for 5 minutes or until tender. Whisk in the flour and cook until bubbly.
2. Gradually whisk in the half-and-half; cook, stirring frequently, for 5 minutes or just until thickened (do not boil). Stir in the chicken, pimientos, salt, and white pepper and cook until heated through. In a small bowl, beat the egg yolk with about 1/4 cup of the sauce, then whisk the mixture into the skillet.
3. Simmer gently, stirring constantly, for 2 minutes or until thickened. Stir in the sherry if you wish. To serve, place 1 patty shell on each plate, spoon in the Chicken a la King, and garnish with the parsley. Serve with a tossed green salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken
Interest: 
Healthy
Cook Time: 
15 Minutes
Servings: 
4

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