Kittencal's Turkey or Chicken a La King
photo by Baby Kato
- Ready In:
- 3 tablespoons butter
- 6 -8 fresh mushrooms, sliced
- 1 -2 tablespoon minced fresh garlic (or to taste)
- 2 1⁄2 tablespoons flour (use 3 tablespoons for a thicker sauce)
- 1 pinch cayenne pepper (optional)
- 1 cup canned low sodium chicken broth
- 2 teaspoons oxo chicken bouillon powder (I use 1 small package)
- 1⁄2 cup whipping cream, unwhipped
- 2 cups cooked chopped turkey or 2 cups chicken
- 3⁄4 - 1 cup canned corn kernels, well drained or 3/4-1 cup use frozen peas, thawed
- 1⁄4 - 1⁄2 cup parmesan cheese (or to taste)
- 3 tablespoons chopped pimiento (or use as much as desired)
- 1 teaspoon fresh grated black pepper (or to taste)
- salt (optional or to taste)
- Heat butter in a large skillet over medium heat; add in mushrooms; cook until the mushrooms are tender (about 6 minutes).
- Add in garlic and cook for about 2-3 minutes.
- Add in flour and cayenne (if using) and stir for 1 minute.
- Slowly add in broth and bouillon powder; cook stirring until thickened.
- Add in whipping cream, turkey or chicken and corn or peas; simmer stirring for 5-6 minutes.
- Mix in grated Parmesan cheese and pimento, then season with black pepper and a small amount of salt if desired to taste.
Thank you Kittencal for another "Great Tasting Recipe" that is "Easy to Do", for the leftover cooked chicken that I often have. I didn't have the cooked chicken this time but had everything else. Made with 6 Chicken Tenders that I seasoned and quickly cooked in 1/2 Cup White Wine and 1 Cup Chicken Broth. I did add 2 Tbl minced onion when I cooked the mushrooms & garlic. Other than that, I followed your recipe. Used 3 Tbl flour because I used the broth from cooking the Tenders. The sause, after adding the cream, was perfect. I used my garden peas insted of corn. It does serve 4 for Lunch or 2 for Supper with a salad. I put it on 4 slices of wheat toast and sprinkled some chopped garden parsley on top. It was "awesome" a keeper and a new favorite .
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Delicious! This tastes very similar to something my German mother would make called "Huehner Frickasee". I loved that it had so much flavor! I don't use bouillon cubes (msg sensitivity) so I boiled the chicken in chicken stock and then used the "juices" in the pot for the chicken stock in the recipe. I also added two bay leaves for flavor and it turned out wonderfully without the cube. Also I used canned asparagus instead of pimento simply because I like asparagus and I had it one hand and I think it went really well with this recipe. Thank you for posting this- you always have incredibly delicious recipes :)