Sauteed breast of chicken a la king

4 servings

Ingredients

Quantity Ingredient
4 Boneless, skinless chicken breasts (1 1/4 lb)
Salt and ground black pepper
2 tablespoons Flour
2 tablespoons Vegetable oil
3 tablespoons Butter
3 ounces Domestic white mushrooms, sliced 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 (1/2 cup)
½ cup Green bell pepper, cut into medium dice
1 medium Scallion, sliced thin crosswise
¼ cup Dry sherry
½ cup Chicken stock or canned chicken broth
1 teaspoon Cornstarch
½ cup Heavy cream
½ cup Loosely-packed parsley, minced

Directions

Sprinkle the chicken breasts with ½ teaspoon salt and ¼ 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 ¼ 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.

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