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<blockquote data-quote="moreluck" data-source="post: 252683" data-attributes="member: 1246">Chicken a la King1 1/2 pounds skinless, boneless chicken breasts 1 small onion 4 teaspoons olive oil 1 cup presliced mushrooms (from the salad bar or produce department) 1/3 cup flour 1 cup milk 1 cup half-and-half 1/4 cup chopped parsley 1/2 cup frozen peas, thawed One jar (2 ounces) diced pimiento, drained 1/2 teaspoon paprika Salt and freshly ground black pepper Cut the 1 1/2 pounds of chicken breasts into 1/2-inch cubes. Chop the onion. In a 12-inch skillet, heat the 4 teaspoons of olive oil over medium-high heat. Add the cubed chicken and the chopped onion and cook, stirring, until the chicken pieces are golden brown, about 4 minutes. Add the 1 cup sliced mushrooms and cook, stirring, 1 minute. Stir in the 1/3 cup flour and cook 1 minute, stirring constantly. Gradually pour in the 1 cup each milk and half-and-half and stir to blend. Bring the mixture to a boil and cook, stirring occasionally, until thickened, 7 to 10 minutes. Meanwhile, chop enough parsley to measure 1/4 cup. Remove the chicken mixture from the heat and stir in the parsley, 1/2 cup thawed peas, 1 jar drained pimiento, 1/2 teaspoon paprika, and salt and pepper. SERVES 4</blockquote>

[QUOTE="moreluck, post: 252683, member: 1246"] [B]Chicken a la King[/B] 1 1/2 pounds skinless, boneless chicken breasts 1 small onion 4 teaspoons olive oil 1 cup presliced mushrooms (from the salad bar or produce department) 1/3 cup flour 1 cup milk 1 cup half-and-half 1/4 cup chopped parsley 1/2 cup frozen peas, thawed One jar (2 ounces) diced pimiento, drained 1/2 teaspoon paprika Salt and freshly ground black pepper Cut the 1 1/2 pounds of chicken breasts into 1/2-inch cubes. Chop the onion. In a 12-inch skillet, heat the 4 teaspoons of olive oil over medium-high heat. Add the cubed chicken and the chopped onion and cook, stirring, until the chicken pieces are golden brown, about 4 minutes. Add the 1 cup sliced mushrooms and cook, stirring, 1 minute. Stir in the 1/3 cup flour and cook 1 minute, stirring constantly. Gradually pour in the 1 cup each milk and half-and-half and stir to blend. Bring the mixture to a boil and cook, stirring occasionally, until thickened, 7 to 10 minutes. Meanwhile, chop enough parsley to measure 1/4 cup. Remove the chicken mixture from the heat and stir in the parsley, 1/2 cup thawed peas, 1 jar drained pimiento, 1/2 teaspoon paprika, and salt and pepper. SERVES 4 [/QUOTE]

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