Recipe by Demandy
This is a modified version of Rachael Ray's Chicken a la King. It uses no condensed soups and is healthier than most a la kings. She serves it over some Grands biscuits that had paprika or cayenne sprinkled on top of them before baking. I served this over brown rice for health. She used pimientos as well, I replaced them with celery. You can put this on top of any starch.
Top Review by Christine C.
I made this recipe exactly as written and found it to be just OK. Then I made it adding a bit more butter, more salt and more pepper -- -- it was better, but still just OK. <br/><br/>Something is missing in this recipe. It lacks depth of flavor. It comes across like a light chicken stew. Not sure I'd like this on rice - lol. <br/><br/>An OK fall, winter or early spring dish. Not sure if I will make it again.
- 1 cup dry white wine
- 2 cups fat free chicken broth
- 1 bay leaf
- 1 lb boneless skinless chicken breast
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter
- 8 ounces sliced white mushrooms
- 1⁄2 small white onion, diced
- 1 green onion, sliced (optional)
- 2 tablespoons flour
- 1 stalk celery, thinly sliced
- 1 cup frozen peas or 1 cup canned peas
- 2 tablespoons fresh parsley (optional)
- black pepper, freshly ground
Put on top of
- 4 cups cooked brown rice
Directions See How It's Made
- In medium skillet, bring white wine and broth and 1 bay leaf to a boil. Gently add in chicken breasts and let them poach uncovered for 10 to 12 minutes (until cooked through).
- In another larger skillet, heat oil and butter over medium heat. When butter melts into oil, add mushrooms, celery, onion, and green onion. Cook five minutes, until tender. Add flour and cook another minute.
- Pull chicken from broth and set on cutting board. Discard bay leaf. Ladle cooking liquid into the mushrooms, whisking it inches Add peas to the sauce. Season to taste. Dice chicken into bite-sized pieces and add to the sauce.