BRIGHTON BEACH HOTEL - CHICKEN A 'LA KING
This recipe was posted for play in CQ3 - New York. Found at webiste: http://whatscookingamerica.net/Poultry/Chicken-ala-King.htm 1890s - Chef George Greenwald of the Brighton Beach Hotel, Brighton Beach, New York, created it in the 1890s. He was an excellent chef and liked to prepare new dishes for his favorite customers....
Provided by Baby Kato
Categories Chicken
Time 50m
Number Of Ingredients 23
Steps:
- 1. Poaching Instructions: In a large pot over medium heat, add chicken breasts, sprinkle with salt and pepper. Cover chicken with sherry and chicken broth. Add water if needed to make sure chicken is fully covered in liquid. Bring just to a boil, cover the pot, reduce the heat to low, and let simmer for approximately 15 to 20 minutes or until a meat thermometer registers an internal temperature of 165 degrees F. (juices will run clear when cut with the tip of a knife). Remove from oven.
- 2. Once the chicken is cooked, remove the chicken pieces from the cooking stock with slotted utensil, and transfer to a cutting board; cut chicken into cubes. Set aside and use as soon as sauce is ready.
- 3. A La King Sauce: While chicken is poaching, in a large saucepan over medium heat, melt the butter (do not let the butter brown). Add 4 tablespoons minced green onions, green peppers, and mushrooms; sauté approximately 4 to 5 minutes (mushrooms should look golden brown).
- 4. Slowly add the flour and stir until it's fully combined and bubbly in the pan, approximately 2 minutes. Slowly whisk in 1/4 cup sherry and chicken broth until fully blended. Bring mixture just to a boil and then lower the heat to medium low. Add the 2 tablespoons parsley, thyme, cayenne, nutmeg, salt, and pepper. Let the mixture simmer for approximately 20 to 30 minutes, stirring frequently.
- 5. When ready to serve, whisk in the heavy cream until combined. Add the cooked chicken cubes, 1 tablespoon sherry, pimentos, frozen peas, remaining parsley, and the remaining green onions. Stir together and bring back to a simmer. Salt and pepper to taste.
- 6. The sauce is ready when the peas are cooked through and tender. Serve over egg noodles, white rice, biscuits or buttered toast and enjoy.
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Akhy Moni
[email protected]This was a great recipe! I will definitely be making it again.
Alexander Davis
[email protected]I would definitely recommend this recipe to others.
Syed Aamir Naqvi
[email protected]This is my favorite Chicken a la King recipe. I've tried others, but this one is the best.
TAllen
[email protected]I love this recipe! It's so easy to make and it always turns out delicious.
sk Shahin
[email protected]Overall, this was a good recipe. I would make it again, but I would make a few changes.
Shanta yonghang Thapa
[email protected]The chicken was a bit dry. I think I should have cooked it for less time.
Md Imran Hossen
[email protected]I thought the sauce was a little bland. I added some extra seasonings and it was much better.
DJINN
[email protected]This recipe is a keeper! I will definitely be making it again and again.
Mariam Hamid
[email protected]I've made this dish several times and it's always a winner. It's creamy, flavorful, and perfect for a special occasion.
Abdullah Op
[email protected]This was my first time making Chicken a la King and it turned out great! The recipe was easy to follow and the dish was delicious.
HAKIM 45 YT
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved it! I highly recommend this recipe.
Farrtygffah Siple
[email protected]I followed the recipe exactly and the dish turned out perfectly. I served it over rice and it was delicious.
Rod Carti
[email protected]This Chicken a la King was a hit with my family! The sauce was creamy and flavorful, and the chicken was tender and juicy. I will definitely be making this dish again.