Recipe - Sauteed Breast Of Chicken A La King

4 Boneless, skinless chicken
breasts (1 One fourth lb)
Salt and ground black pepper
2 tablespoon Flour
2 tablespoon Vegetable oil
3 tablespoon Butter
3 ounce Domestic white mushrooms,
cut or sliced up thin (1 cup)
1 small Red bell pepper, roasted,
peeled, and
Seeded OR 1 jar (2 ounces)
drained roasted red
Bell pepper, cut into medium
dice (One half cup)
One half cup Green bell pepper, cut into
medium dice
1 md Scallion, cut or sliced up thin
crosswise
One fourth cup Dry sherry
One half cup Chicken stock or canned
chicken broth
1 teaspoon Cornstarch
One half cup Heavy cream
One half cup Looselypacked parsley,
minced

Sprinkle the chicken breasts with One half teaspoon salt and One fourth teaspoon
pepper. Dust lightly with flour.

Heat the oil and 2 tablespoons of the butter in a large skillet. Add the
chicken breasts; saute until lightly browned on both sides and cooked
through, about 8 minutes. Remove the chicken from the skillet, cover and
keep warm. Remove and discard the oil and butter from the skillet.

Heat the remaining butter in the skillet. Add the mushrooms, red and green
peppers, and the scallions; saute for about 3 minutes until the vegetables
are softened. Add the sherry; stir to loosen browned bits from the bottom
of the pan. Add the chicken stock and simmer until the liquid reduces to
One fourth cup, about 7 minutes. Mix the cornstarch and heavy cream together; add
to the skillet. Bring to a boil and simmer until the sauce thickens, about
2 minutes. Return the chicken breasts to the skillet and simmer them to
heat through, about 1 minute.

To serve, place a chicken breast on each warmed dinner plate and spoon a
portion of the sauce over each chicken breast. Sprinkle with parsley and
serve immediately.

Makes 4 servings.

[ COOKS Magazine, October 1989 ]

Posted by Fred Peters.
Posted to MMRecipes Digest V3 #207

Date: Thu, 1 Aug 1996 08:44:18 0500

From: pickell@cyberspc.mb.ca (S.Pickell)