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Full Online Book HomeLearning KitchenPoultry - Chicken A La King
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Poultry - Chicken A La King Post by :triplewin Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2111

Click below to download : Poultry - Chicken A La King (Format : PDF)

Poultry - Chicken A La King

4 skinless, boneless chicken breasts
1 small red pepper, seeded and diced
1 small onion, diced
1/2 Tbsp. each margarine and vegetable oil
1 clove garlic, minced
1 can (10 oz.) cream of celery or mushroom soup
1/4 cup milk
1/4 tsp. EACH of dried thyme leaves and dried rosemary leaves, finely chopped
freshly ground pepper to taste


Chop the chicken into 1" pieces.

Combine the margarine and oil in a large frying pan set over medium-high heat.

Add the chicken and cook until lightly browned and no longer pink in centre. Remove from pan and set aside.

Cook onion and peppers in pan until tender (a bit of extra oil may be required). Return chiken to pan.

Stir in remaining ingredients until well combined. Reduce heat to low. Cook, stirring frequently, until sauce is smooth and hot.

Serve over thick slices of toasted crusty bread, hot cooked speghetti or fettucini noodles.

NOTE: you may need to add additional milk to keep sauce from thickening too much (up to an additional 1/4 cup).
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1 (4.5 oz.) can mushrooms, drained, liquid reserved 1 green bell pepper, chopped 1/2 c. butter 1/2 c. all purpose flour 1 t. salt 1/4 t. ground black pepper 1 1/2 t. chicken bouillon powder 1 1/2 c. milk 1 1/4 c. hot water 4 cooked, boneless chicken breast halves, chopped 1/4 pound chopped pimento* Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat. Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat. Stir in instant bouillon, milk, water,
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