Sauteed Breast of Chicken a la King
Yield
4 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
boneless, skinless |
|
| 1 | x |
salt and black pepper
|
*
|
| 2 | tablespoons |
all-purpose flour
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 3 | tablespoons |
butter
|
|
| 3 | ounces |
mushrooms
domestic white, sliced thin (1 cup) |
|
| 1 | small |
sweet red bell peppers
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 peppers
cut into medium dice |
|
| 1 | medium |
scallions, spring or green onions
sliced thin, crosswise |
|
| ¼ | cup |
sherry
dry |
*
|
| ½ | cup |
chicken broth
or canned chicken broth |
|
| 1 | teaspoon |
cornstarch
|
|
| ½ | cup |
heavy whipping cream
|
|
| ½ | cup |
parsley leaves
loosely-packed, minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
boneless, skinless |
|
| 1 | x |
salt and black pepper
|
*
|
| 3E+1 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 45 | ml |
butter
|
|
| 86.7 | ml/g |
mushrooms
domestic white, sliced thin (1 cup) |
|
| 1 | small |
sweet red bell peppers
roasted, peeled, and, seeded or 1 jar (2 ounces) drained, roasted red bell pepper, cut into medium dice (1/2 cup) |
|
| 118 | ml |
green bell peppers
cut into medium dice |
|
| 1 | medium |
scallions, spring or green onions
sliced thin, crosswise |
|
| 59 | ml |
sherry
dry |
*
|
| 118 | ml |
chicken broth
or canned chicken broth |
|
| 5 | ml |
cornstarch
|
|
| 118 | ml |
heavy whipping cream
|
|
| 118 | ml |
parsley leaves
loosely-packed, 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; sauté 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; sauté 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.
