Chicken (Or Turkey) A La King
Serve this over baked puff pastry shells or cooked egg noodles, Texas toast works well also, amounts may be doubled to serve more
Servings 4
INGREDIENTS:
3 tablespoons butter
1/2 pound fresh mushrooms, sliced (can use more or less)
2 garlic cloves, minced (garlic lovers can use more)
2-1/2 tablespoons all-purpose flour (use 3 tablespoons for a thicker sauce)
1/4 teaspoon cayenne pepper
1 cup canned low-sodium chicken broth
2 teaspoons chicken bouillon powder (I use 1 small package OXO chicken bouillon)
1/2 cup heavy 35% whipping cream
2 cups cooked chopped chicken (or can use cooked turkey)
3/4 to 1 cup canned corn kernels, well drained (or can use use frozen thawed peas)
1/4 to 1/2 cup freshly grated Parmesan cheese
3 tablespoons chopped pimiento
salt and fresh ground black pepper, to taste
INSTRUCTIONS:————————————————-
Heat butter in a large skillet over medium heat.
Add in mushrooms andcook until the mushrooms are tender (about 6 minutes).
Add in garlic and cook for about 2-3 minutes.
Add in flour and cayenne then stir for 1 minute.
Slowly add in broth and bouillon powder; cook stirring until thickened.
Mix in whipping cream, chicken and corn or peas; simmer stirring for 5-6 minutes.
Mix in grated Parmesan cheese and pimento, then season with salt black pepper to taste.
You will also find this recipe on www.recipezazz.com
Related posts:
- Kitten’s Creamy Chicken Or Turkey Skillet
Turkey or Chicken Chili Dumpling Soup
Easy Lemony Chicken Or Turkey Rice Soup
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This recipe is absolute perfection. A great one to have on hand for left-over turkey from Thanksgiving. I used FF 1/2 and 1/2 in place of the whipping cream and omitted the mushrooms. Filling and satisfying. Another winner!!!