After the weeks upon weeks of outrageously hot days, the more temperate weather we’ve had the past couple of weeks has had me going coocoo for comfort food. Soups & stews, pasta – you name it. If it’s seasonally inappropriate it’s been going into my mouth. This recipe for chicken a la king makes great use of roast chicken leftovers.
Chicken a La King
recipe adapted from Recipezaar
3 tbsp. butter
6-8 fresh mushrooms, sliced
1-2 tbsp. minced fresh garlic (or to taste)
2 1/2 tbsp. flour (or 3 tbsp. for a thicker sauce)
1 pinch cayenne pepper (optional)
1 c. canned low sodium chicken broth
2 tsp. chicken bouillon powder
1/2 c. heavy cream
2 c. cubed cooked chopped chicken
1 c. frozen mixed vegetables, thawed
1/2 c. grated Parmesan cheese
3 tbsp. chopped pimento
salt and fresh black pepper, to taste
Heat butter in a large skillet over medium heat; add in mushrooms. Cook until the mushrooms are tender, about 6 minutes. Add in garlic and cook for about 2-3 minutes. Add in flour and cayenne (if using) and stir for 1 minute.
Slowly add in broth and bouillon powder; cook stirring until thickened. Add in heavy cream, chicken and thawed mixed vegetables; simmer stirring for 5-6 minutes. Mix in grated Parmesan cheese and pimento, and then season with salt and pepper to taste. Serve over rice, mashed potatoes, or biscuits.