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Chicken ala King
1/4 cup plus 1 tbsp
unsalted butter
unsalted butter
2 tbsp olive oil
1 large shallots, minced
1 large shallots, minced
2-3 cloves garlic, minced
1/2 cup flour
1/2 cup white wine
1/2 cup flour
1/2 cup white wine
3 cups chicken broth
1 tbsp minced parsley
1/2 tsp thyme
salt and pepper
pinch cayenne pepper
pinch freshly grated
nutmeg
1/2 lb Portabello mushrooms, diced
1/2 cup heavy cream
2 medium carrots, diced
1 tbsp minced parsley
1/2 tsp thyme
salt and pepper
pinch cayenne pepper
pinch freshly grated
nutmeg
1/2 lb Portabello mushrooms, diced
1/2 cup heavy cream
2 medium carrots, diced
1. In a large saucepan over medium heat, melt 1 tbsp of butter with the oil
and saute the shallot and garlic until softened. Add the thyme and saute
for another minute.
2. Add the chicken pieces until it loses its pink color. Season with salt and
pepper. Add the mushrooms and carrots and saute until golden brown,
about 5 minutes. Season with salt and pepper and transfer to a bowl and
set aside.
about 5 minutes. Season with salt and pepper and transfer to a bowl and
set aside.
3. In the same pan, melt 1/4 cup of the butter over medium heat and
sprinkle in the flour, and cook, stirring with a wooden spoon for 2
minutes. Whisk in the sherry and broth and mix well to avoid lumps.
Bring to a simmer while stirring and return the chicken and vegetables.
Cook for 15 minutes, stirring frequently.
sprinkle in the flour, and cook, stirring with a wooden spoon for 2
minutes. Whisk in the sherry and broth and mix well to avoid lumps.
Bring to a simmer while stirring and return the chicken and vegetables.
Cook for 15 minutes, stirring frequently.
4. Check for flavor and season with the salt and pepper. Whisk in the
cream and bring to a simmer. Add a pinch of cayenne and nutmeg.
Cook for another 10 minutes until the sauce is thick. Serve immediately
in baked puff pastry cups and garnish with fresh parsley.
cream and bring to a simmer. Add a pinch of cayenne and nutmeg.
Cook for another 10 minutes until the sauce is thick. Serve immediately
in baked puff pastry cups and garnish with fresh parsley.
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