Chicken a la King
Filed under
Poultry
Uses Poached Chicken (its own recipe). Serve over buttered noodles, toast points or split baking powder biscuits, or wrapped in crepes.
Ingredients
- 5 tbsp Unsalted butter, 1/4 cup plus 1 tablespoon, divided
- 2 Shallot, large, minced
- 6 tbsp Flour, all-purpose
- 1/4 cup Sherry, dry
- 3 3/4 cup Chicken broth, homemade or low-sodium canned
- 6 sprig Parsley, flat-leaf, plus 1 tablespoon minced
- 1 sprig Thyme, fresh
- 1 tsp Kosher salt, plus more to taste
- 1/2 tsp Black pepper, freshly ground, plus more to taste
- 1 pinch Cayenne pepper
- 1 pinch Nutmeg, freshly grated
- 1/2 lb Shiitake, trimmed, cut into 1/2-inch slices
- 1/2 cup Creme fraiche, or heavy cream
- 4 cup Poached Chicken, 1-inch cubes
- 1 tbsp Chives, fresh, snipped
Directions
- Melt 1/4 cup butter in a large saucepan over medium heat and saute the shallots until soft, 4 to 5 minutes. Sprinkle in the flour and cook, stirring, 2 minutes.
- Whisk in the sherry and broth and bring to a boil, stirring. Add the parsley and thyme sprigs and simmer gently 30 minutes, stirring frequently.
- Meanwhile, heat the remaining butter in a large skillet over medium-high heat and saute the mushrooms until golden brown, about 5 minutes. Season with salt and pepper.
- Strain the sauce into the mushrooms and season with salt, pepper, cayenne and nutmeg. Whisk in the creme fraiche.
- Add the minced parsley, chicken and chives and bring to a simmer. Adjust the seasoning and serve immediately.