Chicken a La King

"love the creamy taste of chicken, goes well with rice, as a topping for pasta noodles or scooped over puffed pastry cups"
 
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photo by Chickee photo by Chickee
photo by Chickee
photo by TasteTester photo by TasteTester
photo by Karen Elizabeth photo by Karen Elizabeth
photo by loof751 photo by loof751
photo by The Flying Chef photo by The Flying Chef
Ready In:
35mins
Ingredients:
10
Yields:
1 big bowl
Serves:
6
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ingredients

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directions

  • cook mushrooms, bell pepper with butter, salt and pepper for 2-3 minutes.
  • remove from heat and stir in flour.
  • return to heat, stir 1 min then add broth and cream, bringing it to a boil, stirring constantly until slightly thickened.
  • add the chicken into the pan and add pimento and heat through.
  • Serve warm with your favorite long pasta noodles (spaghetti,angel hair,fettuccini) or warm rice or puffed pastry shells.

Questions & Replies

  1. To finish thr question; are you referring to the roasted red peppers?
     
  2. When you say a red pimiento or pimiento pepper, are you ref
     
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Reviews

  1. This is one of my go-to recipes when I have leftover roasted chicken. I add about a tablespoon of low sodium chicken base and leave out the salt. Leftovers never tasted so GOOD! UPDATE: Last time I made this I was out of bell pepper and pimento, so I used what I had on hand: carrots, celery, onions, mushrooms and frozen peas. It was great too; like the inside of a chicken potpie.
     
  2. I made some changes to suit the food peeves i had to cater to and left out all the peppers and added 4 spring onions. Quick, easy recipe and DIVINE. Definitely going to go to the recipe book
     
  3. I never heard of cooking cream. What is that?
     
  4. I had lost my recipe, and this is the same! Delicious!
     
  5. Yum! Great for a special occasion, you wouldn't want to have this too often though! It's fairly rich for a main dish in a pastry case, but could do nicely as an entree. We don't have pimentos so I used a little tabasco and some smoked paprika. Thanks!
     
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Tweaks

  1. I am speechless and in complete shock because I have never cooked a meal less than 30 mins! Again to my numbness of being shocked the meal was so good. I added a bag of frozen peas at the end cooking. Thank you so much for sharing your amazing recipes!
     
  2. A deliciously creamy and flavoursome recipe. I increased the musrooms (because I LOVE mushrooms) and added a finely chopped onion and 3 cloves of finely chopped garlic to the mushrooms, so (there being more ingredients) I cooked the contents of the pan in step one for more like 3-4 minutes. I used a red pepper instead of a green one because I prefer them and, in step three, used only one cup of broth because I wanted to sneak in some white wine. I also added some marjoram and oregano. I used low-fat cream as I've always find it works fine. A truly yummy dish. Thanks for sharing this recipe, Pneuma! We ate it on a bed of rice which served well to soak up the creamy sauce.
     
  3. This was a very nice recipe. I added 1/4 cup of dry white wine to the flour mixture right before adding the cream and chicken broth. Couldn't find a pimento pepper here but we like a bit of spice so used a hot red chili pepper instead. Served over pasta and topped with a sprinkling of cayenne pepper. Would also be very nice served like this over thick slices of toast. I think it would be improved upon by only using 1 cup of cream rather than 2. There was an over abundance of the sauce and I think this would let more of the other flavours to show through. Thank you for sharing this - will be making again!
     

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