Thursday, May 1, 2014
Chicken a la King
Although it was considered by many to be a crip course, I loved Home Ec class in high school. Prior to the cooking section we studied the science of nutrition. Most of my classmates, all girls, moaned about this because it was truly academic study and not the perceived "easy class" they could sail through.
I ate it up and it became a life-long passion of mine. I am still reading and studying ever evolving nutritional science studies and how different foods, vitamins, minerals, and other nutrients affect us.
Once we got into the lab (kitchen) the first thing we learned was white sauce--thin, medium, and thick white sauce, which can be the base for so many dishes. And with our white sauce, we made Chicken a la King. We served it over toast points and it seemed so fancy to me at that time.
I thought of that class when I made this. I think Mrs. Columbus would be happy with this colorful and updated version of her recipe.
Chicken a la King
8 oz. boneless, skinless chicken, bite-sized pieces
1/4 cup flour
2 Tbsp. cooking oil
1 medium onion, diced
2 medium carrots, peeled and sliced (I used rainbow carrots)
2 stalks celery, sliced
6 oz. mushrooms, sliced
1 cup dry sherry
1 cup broth
1 cup milk
1/4 cup diced roasted red peppers
2 Tbsp. chopped fresh parsley
Salt and pepper, to taste
Thinly sliced scallions for garnish, if desired
Heat 1 tablespoon oil in a heavy skillet over medium heat. Coat chicken pieces with flour, brown in the hot oil, then set aside. Add the other tablespoon of oil into the skillet along with the onion, carrots, and celery. Cook and stir for a few minutes, then add the mushrooms. Stir for a minute or two more.
Stir in the dry sherry to deglaze the pan. Combine the broth and milk with the remaining flour and mix well. Stir into the pan. Bring the mixture to a simmer and cook, stirring often, until thickened. Add the roasted red peppers, fresh parsley, and salt and pepper, to taste. Heat through.
Serve over toast, noodles, or rice.