CHICKEN A LA KING

 

 An old dish that is full of flavor and hits the pallet of your mouth and brings out all the right taste buds just right. So many ways to serve this too. You can also use Rotisserie chicken if you have that on hand, instead of cooking chicken.

INGREDIENTS

1/2 cup butter
8 ounces button mushrooms sliced
1 sweet peppers chopped(I used the small sweet peppers)
1 small onion chopped

3-4 Cloves garlic minced or diced
1/2 cup flour
1 1/2 cups low sodium chicken broth
1 cup milk
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon dry ground mustard
3–4 cups diced chicken
1/2 cup heavy cream
1 cup frozen peas(or mixed veggies)
1 jar (8 ounce) pimentos well drained(optional)

 

How to make it:

Melt butter over medium high heat in a large pot.

Add mushrooms and cook until golden brown. Add green pepper, onion and garlic; cook for 2-3 minutes or until starting to soften. Next add chicken cook till not longer pink.

Turn the heat to medium and sprinkle in the flour while continuing to stir. Continue to stir and cook for 1-2 minutes.

In a mixing bowl add milk, chicken broth, and spices whisk together, Slowly pour into the pot while stirring to combine.  Simmer gently for 10 minutes.

Stir in the peas and pimentos.  Simmer for 5 minutes Last stir in cream and stir until mixed, turn off heat. Serve over rice, noodles, toast, biscuits or pastry puff shells.

NOTES

If too thick, add one quarter cup of chicken broth at a time to reach desired thickness.