I am happy to share another one of mothers “famous” dishes with you again. This one is Chicken a la King and is a great tasting meal from my past. My sister and I have been digging up the recipes for the different foods we grew up with and fortunately for me Michelle wants to try them all. Today’s offering comes directly from mom and was emailed to me back in 2007. I had been asking her to share with us, so we could pass them on to her grand children. I also had the experience of cooking this with her, cooking with mom was something to behold :). You have to understand that she would stand right behind me and “coach” me about how to stir the pot and how fast or slow to do it. If I got it wrong she would take the utensil away from me and finish it up by her self. She was always in control in the kitchen. I would give anything to be doing that again with her.
So here we are making her Chicken a la King, it a simple process but it does take a lot of attention. Our goal here is to make a white cream sauce out of butter flour and cream we have to keep the sauce stirred all the while it is cooking to keep it from browning or burning. To this end, I suggest gathering up all your ingredients and having them close at hand to offset the possibility of over browning the sauce.
So, let’s get started.
Chicken a la King for Man Food Mondays
Yield 6 servings
- 4 chicken breasts or 1 whole chicken boiled in water with carrots and onions until tender
- 1 medium onion sliced
- 1 stick of butter
- 1 1/2 cup of flour
- 1 pkg. green peas frozen
- 2-3 carrots fresh sliced
- 2 chicken bullion cubes
- Maggi to taste
- 2 cups half-and-half
- salt and pepper
- Melt butter in pan add flour stir until combined. Do not brown.
- Start adding half-and-half stirring constantly. Keep heat low as it thickens, being careful not to let it stick to bottom of pan keep adding half-and-half until very thick.
- Once that is done you can start adding the broth from the boiled Chicken till creamy
- add chicken bullion’s stir until dissolved
- add cubed chicken and sliced carrots .
- Season with Maggi, salt and pepper.
- At the end, add the frozen peas. You can transfer the pot to the oven preheated to 300° for 45 minutes.
- Serve over toasted bread.
As I said this is attention intense, until your done putting it together, once that is done it goes into the oven to finish up. It looks somewhat like the filling of chicken pot pie. You do not have to serve it over toast. Egg noodles work almost as well. This is a hearty cold weather meal that I hope you’ll enjoy.
Till next time, take care and be safe.
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