Chicken A la King [Recipe #1]
1/2 cup diced Champignon Mushrooms
1 medium sized onion, chopped
4 Tablespoons butter
1 kilo chicken breast, cooked and diced (keep broth for white sauce)
2 pieces pimiento, diced
1 loaf sandwich bread (around 16 slices)
Butter for spreading
parsley
White sauce (see recipe below)
muffin pans
1. Melt butter in a pan.
2. Saute onion in a pan for a minute or two.
3. Add mushrooms, chicken, pimiento, and white sauce (see below)
4. Remove the crust of the sliced sandwich bread. Spread slices with butter.
5. Mold the bread in muffin pan and toast in the oven.
6. Once toasted, fill the muffin pan with Chicken a la King filling and top with parsely
White Sauce
2 tablespoons butter
3 tablespoons flour
1 cup chicken broth
1/2 cup milk
1. Melt butter in a pan.
2. Stir in flour until well mixed with butter.
3. Add chicken broth.
4. Continue mixing until thick then add in milk to make a smooth sauce.
Many thanks to PinoyFoodBlog.com!
Chicken a la King [Recipe #2]
Ingredients- 2 tbsp. butter or margarine
- Small onion, chopped
- 2 1/2 tbsp. flour
- 1 cup chicken broth
- 1/2 cup milk
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/8 tsp. nutmeg
- 6 1/2 – 7 oz. canned chicken or tuna, drained
- 1 cup frozen chopped broccoli (I don’t measure, I just use half a bag of frozen broccoli)
- 2 tbsp. parsley, chopped
- 6 frozen, ready to bake, puff pastry shells
1. Cook broccoli according to package directions, set aside.
2. Put pastries in the oven and bake according to their directions. (They take about 20-25 minutes.)
3. Meanwhile, melt butter in a pan over medium heat. Add onion, saute until tender, about 5 minutes.
4. Stir in flour, until bubbly. Stir in broth, milk and seasonings. Cook, stirring constantly until sauce boils and thickens (you want a gravy-like consistency), about 10 minutes.
5. Gently fold in tuna, broccoli, parsley. Cook one more minute until hot.
6. Serve in puff pastries.
6 pastries serve 2-3 people.
Many thanks to BacktotheCuttingBoard.com !
http://backtothecuttingboard.com/dinner/chicken-a-la-king/
Chicken a la King [Recipe #3]
•5 tablespoons butter, divided•¼ cup shallots, minced
•6 tablespoons all-purpose flour
•1/4 cup dry sherry (make it real sherry, not cooking sherry from the grocery)
•4 cups chicken or turkey broth, homemade if possible
•4 sprigs fresh parsley
•1 tablespoon fresh parsley, minced
•1 sprig fresh thyme
•1 ½ teaspoons kosher salt, plus more to taste
•½ teaspoon freshly ground black pepper, plus more, to taste
•Scant pinch of cayenne pepper
•1/8 teaspoon freshly grated nutmeg (if not freshly grated, skip it)
•8 ounces fresh mushrooms, sliced, button, brown, crimini or shiitake
•1/2 cup cream
•4 cups cooked turkey or chicken, cubed
•Fresh chives, minced to garnish
•In a large saucepan over medium heat, melt 4 tablespoons of the butter and sauté the shallots or onion until fragrant and becoming translucent – about five minutes or so.
•Sprinkle the flour over the butter/shallot mixture and whisk well until the flour is fully incorporated. Add the sherry if using, and the broth, whisking constantly, and bring the mixture to a boil. Reduce the heat to maintain a bare simmer. Add the sprigs of parsley and thyme, and cook the sauce for about half an hour, stirring frequently. Don't let it boil too hard or it will scorch.
•While the sauce simmers, in a medium skillet over medium high, melt the remaining butter. Add mushrooms and sauté until they are golden brown, about 6-7 minutes. Add salt and pepper.
•Carefully add the sauce to the mushrooms, and add the cayenne and nutmeg. Add cooked turkey or chicken, and taste. Re-season for salt and pepper if need be. Stir well to combine.
•Gently stir in the cream, bringing the temperature up but making sure not to allow the mixture to boil. Remove from heat and add remaining fresh parsley. Serve over your choice of pastry or toast points, and garnish with a little fresh minced chives.
Many thanks to Thrill Billy Gourmet!
http://thethrillbillygourmet.blogspot.com/2010/11/chicken-la-king.html
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