Tuesday, August 7, 2012

Chicken à la King

Chicken à la King
                                          Picture from Grandma’s kitchen


1 cup fresh peas or 1 (9-ounce) package frozen peas

1 large carrot, sliced

1 large leek, chopped

1 cup mushrooms, sliced

1 ¼ cups chicken broth

¼ cup butter or margarine

⅓ cup flour

¾ cup milk

¼ cup cooking sherry or apple cider

2 cups cooked chicken, chopped

1 teaspoon dried tarragon

⅛ teaspoon salt

⅛ fresh ground black pepper

6 squares corn bread


Combine peas, carrots, leeks, mushrooms and broth in a medium saucepan.

Simmer, covered, until vegetables are tender.

Drain, reserving vegetables and broth.

Melt butter in a large saucepan over medium heat.

Add flour.

Cook, stirring continually, for 1 minute.

Whisk in reserved broth, milk and sherry. Reduce heat.

Cook, whisking continually, until thickened, about 2 minutes.

Add chicken, vegetables, tarragon, salt and pepper.

 Heat to serving temperature.

Split corn bread squares into layers; place on plates.

Spoon chicken mixture over corn bread.

You can combine this plate with some others from our collection.

Serve 6.

Variation from Grandma’s kitchen

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