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Chicken A La King over Texas Toast MICHAEL SYMON

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A great option for your leftover chicken!

2 tablespoons olive oil
1 pound boneless and skinless chicken breasts (cut into 3/4-inch cubes)
1 pound boneless and skinless chicken thighs (cut into 3/4-inch cubes)
3 tablespoons unsalted butter
1/2 onion (peeled, sliced)
1 red bell pepper (seeded, sliced)
2 cups shiitake and crimini mushrooms (stems removed, sliced)
2 cloves garlic (peeled, sliced)
1/4 cup flour
1 1/2 cups chicken stock
1 1/2 cups heavy cream
2 tablespoons parsley (finely chopped, to garnish)
Texas toast (buttered and toasted, for serving)
Kosher salt and freshly ground black pepper (to taste)

Preheat a Dutch oven over medium-high heat and add the olive oil. Season the chicken with salt and pepper and then add 1/3 of the chicken to the Dutch oven. Brown on all sides and remove from pan. Repeat with the remaining chicken.
When all of the chicken has been browned, add the butter, onion, red bell pepper, mushrooms, and garlic to the pot and cook until the vegetables are softened, about 5 minutes. Season with salt and pepper. Add the flour and stir to coat the vegetables. Slowly stir in the chicken stock and milk and bring to a simmer. Add the chicken back into the pot and cook, stirring occasionally until the liquid has thickened and the chicken is cooked through, about 15 minutes. Stir in the parsley and serve over Texas toast.
Tip: Perfect dish for leftover chicken or even rotisserie chicken. Just make the sauce and add shredded chicken at the end to warm through.

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