This recipe is my simple version of “Chicken A La King”. The original recipe was made in the late 1800’s and is an area of contention with many chef’s claiming to be the originator of the recipe.
I will post other versions of this dish from old cook books and publications I can get my hands on later this spring. Some of the versions call for different ingredients and think experimenting with those will produce varying results, some will be quite interesting.
Here is my version which is easy to make and produces a nice Chicken A La King;
½ cup of red bell pepper diced
½ cup of green bell pepper diced
½ cup of button mushrooms halved and then sliced thin
½ cup of butter
1-1/2 tsp of salt
¼ tsp of pepper
½ cup of AP flour
1-3/4 cup of Chicken Broth (previous recipe posted here http://stellaculinary.com/forum/podcast-questions-and-comments/home-work-assignments-food-feedback/pressure-cooked-chicken-sto)
1-1/2 cup of milk
2 cups of cooked chicken chopped
1 cup of rice cooked
Melt the butter in a 2 qt sauce pan over medium heat and add the bell peppers, mushrooms, salt, and pepper. Cook together for 5-6 minutes stirring often.
Take off the heat and stir in the flour until it is all stirred in.
Put the pan back on medium heat and stir constantly until the mixture is smooth and bubbly (1-2 minutes).
Stir in the broth and milk.
Heat on high until it starts to boil and reduce heat to medium, boil for 1 minute. Add the chicken and mix. Heat through for a minute or two.
Serve over the rice. You may use noodles, mash potatoes, or toast if you like.
Notes: The sauce freezes well. This recipe makes about 8 meals worth of the sauce (the rice quantity is for two meals).