Friday, July 9, 2010

a change of pace

So far all of my recipes have been sweet. I started thinking it might be time for something a little different. I got inspired by Diners Drive ins and Dives. The other night Guy Fiere was at a place that made the most amazing looking chicken a la king. I love chicken pot pie and to me chicken a la king is basically chicken pot pie with out all that pesky crust getting in the way. This recipe from Americas Test Kitchen was everything I wanted chicken a la king to be. It's creamy and rich and comforting.

Chicken A la king
3/4 cup heavy cream
2 tablespoons lemon juice
4 boneless, skinless chicken breasts cut into 1-inch pieces
1 tablespoon vegetable oil
1 onion , diced
8 ounces white mushroom , sliced thin
1 red bell pepper , diced
1 cup frozen peas and carrots
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1/2 cup white wine
1 1/2 cups low-sodium chicken broth
2 tablespoons fresh parsley , finely chopped

1. Whisk together cream, lemon juice, and in bowl. Combine chicken and cream mixture in large bag and refrigerate 30 minutes.
2. Heat oil in large skillet over medium-high heat. Cook onion until golden. Add mushrooms, bell pepper, salt, and pepper and cook until vegetables have softened. Stir in flour and cook 1 minute. Add wine, scraping up any browned bits with wooden spoon, and cook until thickened. Add broth and remaining cream and cook until sauce is very thick and spatula leaves trail when dragged through sauce.
3. Stir in chicken mixture and reduce heat to medium-low. Simmer, stirring frequently, until chicken is no longer pink, about 10 minutes. Off heat, stir in remaining lemon juice and parsley. Serve with toast or over biscuits.

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