The blend of color and texture of this easy-to-make dish
makes it a delight to the sight
and with this kitchenden version of chicken ala king,
its even more mouth-watering.
Enjoy ☺
You will need:
- 1 cup cooked chicken, diced (or leftover roasted chicken will do)
- 2 tablespoons butter or margarine
- ¼ cup potatoes, diced
- ¼ cup carrots, diced
- ¼ cup button mushrooms, sliced
- ¼ cup corn kernels
- chicken broth (could use chicken broth cube dissolved in water)
- 1 tablespoon flour
- ¼ cup evaporated milk (may add more for a creamier taste)
- ¼ cup celery, diced
- ¼ cup red and green bell peppers, diced
- salt to taste
- 1 egg yolk, beaten
- ¼ bar cheese, grated
Preparation:
Step 1: Melt butter in a skillet. Add potatoes and carrots, stirring after each addition. Cook for
about 3 minutes, stirring often.
Step 2: Add chicken, mushrooms, and corn. Pour chicken stock. Let simmer.
Step 3: In a bowl, mix together flour and milk, making sure the flour is completely dissolved.
Add to the chicken mixture. Stir the sauce until it thickens.
Step 4: Add celery, red and green bell peppers. Season with salt. Cook for another minute.
Step 5: Before turning off the heat, add egg yolk. Mix well.
Step 6: Transfer the dish into a serving platter or individual cups, top generously with grated
cheese and bake for a few minutes. Serve warm and enjoy ☺
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