“You will love this recipe; it brings Chicken à la King up a notch. You can prepare it the day before, refrigerate and heat it in the microwawe before serving.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the chicken breasts into 1/2-inch cubes.
  2. In a 12-inch skillet, heat the 4 teaspoons of olive oil over medium-high heat.
  3. Add the cubed chicken, garlic, celery and the chopped onion; cook, stirring, until the chicken pieces are golden brown, about 8 minutes.
  4. Stir in the 1/3 cup flour and cook 1 minute, stirring constantly. While stirring, gradually pour in the milk, sherry and chicken broth, and stir to blend.
  5. Stir in parsley, paprika,poultry seasoning,rosemary, salt and pepper. Bring the mixture to a boil and cook, stirring occasionally, until thickened, 7 to 10 minutes. Taste to adjust seasoning.
  6. Meanwhile, in another skillet, sauté red pepper cubes in butter; add to chicken; stir in the cream.
  7. Serve on patty shell, over rice or on toasts.

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