Chicken à la King
Chicken in a sherry mushroom sauce with bell pepper and pimentos. Served over puff pastry shells. Chicken à la King is very rich and decadent and surprisingly, easy to make.
Ingredients
- 2 tsp Camper Seasoning Mix
- 1/2 cup all-purpose flour — mix with the listed Camper Seasoning Mix to make seasoned flour
- 8 Tbsp butter
- 2 boneless skinless chicken breasts
- 1 medium green bell pepper — chopped
- 1 2 ounce jar diced pimentos — drained
- 2 cups fresh mushrooms — sliced
- 1.5 cup milk
- 1 1/4 cups chicken broth
- 1/2 cup sherry
- 2 10oz boxes frozen puff pastry shells (12 total)
- 1 tsp salt
- 1/4 tsp black pepper
Cooking Steps
Cube the chicken breasts into 1.5-inch chunks.
In a large pot halfway filled with water (enough to cover chicken), bring the water to a low boil.
Add 1/2 Tsp salt and the cubed chicken breasts.
Cook for 10-15 minutes or until the chicken reaches an internal temperature of 165 degrees.
Drain the water and set chicken aside.
In a large pan or pot, over medium heat, melt the butter and add the bell pepper and mushrooms and sauté for 8 to 10 minutes.
Add the seasoned flour mixture.
Stir for 2 minutes.
Lower the heat and slowly add the chicken broth and using a whisk, stir to prevent or remove lumps if needed.
Slowly add the milk and using a whisk, stir to prevent or remove lumps if needed.
Add the sherry, the cubed chicken, pimentos and the remaining salt and pepper.
Continue to cook for 5 minutes until the sauce thickens, stirring often.
Bake the puff pastry shells following the directions on the packaging.
Place 2 or 3 pastry shells on each plate and spoon the Chicken à la King over the pastry shells.
Kitchen Tips
Green peas are an excellent side dish with Chicken à la King. Some recipes call for peas to go into the sauce. If you want the peas in the sauce, use 1 cup frozen peas added when the sherry and chicken is added. You should let the sauce cook a little longer to ensure the peas are thoroughly cooked.