Chicken a la King

Ingredients

• 3 tablespoons butter
• 1 medium onion, diced
• 8 ounces mushrooms, sliced
• 1 red bell pepper, diced
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 3 cups cooked chicken, cubed
• 0.5 cup frozen peas
• 0.25 cup diced pimientos
• 2 tablespoons dry sherry
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 teaspoon paprika
• 4 puff pastry shells or toast points

Instructions

1. Melt butter in a large skillet over medium heat
2. Add diced onion and cook for 3 minutes until softened
3. Add sliced mushrooms and bell pepper, cook for 5 minutes
4. Sprinkle flour over vegetables and stir well to coat
5. Gradually add chicken broth and heavy cream, stirring constantly to avoid lumps
6. Bring sauce to a simmer and cook for 2 minutes until thickened
7. Stir in cooked chicken, peas, pimientos, and sherry
8. Season with salt, pepper, and paprika
9. Simmer for 5 minutes until heated through
10. Serve over puff pastry shells or toast points

Notes

• Use a whisk when adding flour to prevent lumps in the sauce
• Rotisserie chicken works well for quick preparation
• Prepare all ingredients before cooking for smooth assembly
• This dish can be made ahead and reheated gently on the stovetop
• Store leftovers in an airtight container in the refrigerator for up to 3 days
• Do not freeze the finished dish as the cream sauce may separate upon thawing