Chicken a la King

Name: Chicken a la King
Ingredients: cooked orzo, herbed rice, or individual brioches, for serving; cooked orzo, herbed rice, or individual brioches, for serving; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; Enoki mushrooms, for garnish; Radish sprouts, for garnish; cooked orzo, herbed rice, or individual brioches, for serving; 2¼ cups Berta’s Chicken Stock or canned broth, plus additional if needed; 2¼ cups Berta’s Chicken Stock or canned broth, plus additional if needed; ¼ cup unbleached all-purpose flour; 3 ounces sugar snap peas; 1 tablespoon snipped fresh chives; ½ cup sliced carrots, cooked; 3 to 4 cups cubed cooked chicken or turkey; 3 to 4 cups cubed cooked chicken or turkey; 1 cup fresh cultivated button mushrooms; ½ red bell pepper, seeded and diced; 5 tablespoons unsalted butter

Preparation info

4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Who cannot conjure up memories of cold winter nights and warm, soothing chicken à la king? Now it can be served to company, with the addition of sugar snap peas, fresh red pepper, and garnishes of radish sprouts and enoki mushrooms.

Radish sprouts are available in some specialty produce markets. They’re hot and spicy and provide a lively kick for chicken à la king. If they’re unavailable, substitute small peppery garden cress. Enoki mushrooms show up often in Japanese food. White an

Ingredients

Main course
Winter

Ingredients

Method