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Chicken a la King
By The Gourmet Farm Girl
2 boneless chicken breasts
2 cups chicken broth
1 bay leaf
½ cup dry white wine
2 Tablespoons vegetable oil
2 Tablespoons butter
3 Tablespoons flour
2 cups chopped or sliced mushrooms
½ small white onion chopped
1 cup frozen peas
3 Tablespoons chopped pimentos or chopped red bell pepper
2 Tablespoons cornstarch
4 Tablespoons cold water
½ cup milk or half and half
Pinch of cayenne
Pinch of sweet paprika
Salt and pepper to taste
Chopped fresh parsley or dried parsley
In a medium size skillet poach the chicken in the chicken broth, white wine and bay leaf for 10-12 minutes till done. Remove from heat and save the broth; pull the chicken and cut into strips or dice.
In a separate deep skillet melt the oil and butter; add the onions and mushrooms cook for 5-7 minutes till tender. Add flour and cook for 1-2 minutes; stir in the chicken broth; Mix the cornstarch into the cold milk or half and half and set aside. Stir in the meat, peas, pimentos or peppers, add cayenne and paprika; gently stir in the milk mixture to thicken; salt and pepper to taste.
Garnish with chopped parsley
Serve over baked biscuits, noodles or mashed potatoes.
Serves 4-6