Saturday, January 15, 2011

Chicken A la King

2 chicken breasts
1 can chicken broth
1 can mushrooms
1 cup diced carrots, cooked
1 cup frozen peas
White Sauce
1/4 cup butter
1/4 cup flour
2 cups milk
salt & pepper
Pinch of love

Tenderize chicken breasts by placing inside a gallon Ziploc bag and pounding with a meat tenderizer for a moment. Place on baking sheet lined with parchment paper. Season both sides with salt, pepper and chicken seasoning. Bake at 350 for 30 minutes. Cut into 1 inch cubes.

Cook carrots with 1 TBSP water in the microwave for 7 minutes. In a large sauce pan, bring chicken broth to a boil add cook sliced carrots, cubed chicken, frozen peas and mushrooms. Add the White Sauce last (see recipe below). Simmer on low for 20-30 minutes. Serve over cooked noodles.

White Sauce
In a sauce pan melt butter. Add flour and incorporate with butter. Add half of milk, stir constantly with wire whisk until thick, then add remainder of milk. Stir until thickened again. Add salt and pepper.