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Chicken a la King (4/20/2007)

Chicken a la King
Recipe courtesy Emeril Lagasse and The Food Network (with some Michael Kaye changes)

1 ½ cups 2% milk
½ cup heavy cream
4 tablespoons unsalted butter
4 ounces fresh sliced mushrooms
¼ cup chopped yellow onions
¼ cup chopped green bell pepper
1 teaspoon minced garlic
¼ cup all-purpose flour
¼ cup plus 2 tablespoons dry sherry
½ cup low-sodium chicken broth, heated
1 teaspoon dry tarragon leaves
¾ teaspoon salt
½ teaspoon ground white pepper
3 large egg yolks
2 ½ cups cooked diced chicken
1 teaspoon dry parsley
½ teaspoon fresh lemon juice
½ 4 oz. jar diced pimiento's
1 15 oz. Can sweat peas (drained)

Combine the milk and cream and heat to simmer. Cover to keep hot. Melt butter in a large saucepan over medium-high heat. Add the mushrooms, onions and bell peppers and cook until vegetables are soft and the mushrooms give off their liquid, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30-seconds. Add the flour and cook, stirring constantly, for 2 minutes. Add ¼ cup of the sherry and cook until nearly all evaporated, about 1 minute. Add the heated milk and cream and stir. Add the heated chicken stock, return to a boil, and cook, stirring occasionally, until the sauce thickens, about 3 minutes. Add the tarragon, salt and pepper and stir well to incorporate. Remove from heat.

Whisk the egg yolks in a medium bowl until pale yellow and frothy, about 2 minutes. Add about ½ cup of the hot sauce to the yolks, whisking constantly. Slowly add the egg yolk mixture to the remaining sauce, stirring until well blended. Add the remaining 2 tablespoons sherry, stir well, and return to medium heat. Fold in the chicken, parsley, pimientos, peas and lemon juice and cook, stirring occasionally, until the chicken is warmed through. Serve over toast triangles, egg noodles or rice.




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