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Sunday, September 25, 2011

kitchenden's Chicken a la King


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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