Thursday, November 03, 2011
Cooking For One: Chicken a la King
Chicken a la King
Cooking For One Is Fun Copyright 1976
1 tablespoon butter (I needed 2 tablespoons)
¼ cup mushrooms
1 tablespoon flour
½ cup chicken broth
½ to 2/3 cup cooked chicken
¼ cup pimientos, diced
1 egg yolk
1 tablespoon sherry
Salt and pepper
1. Melt the butter in a small casserole and sauté the mushrooms for 1 minute. Remove the mushrooms. Now stir the flour into the butter in the casserole (I had to add another tablespoon since the mushrooms absorbed the first tablespoon) and gradually add the chicken broth. Continue stirring until the sauce is smooth.
2. Add the chicken, pimientos, and mushrooms to the sauce and keep it warm.
3. At serving time, heat the casserole thoroughly and stir in the egg yolk, sherry, and season as necessary. Serve immediately.
I've always loved chicken a la king. I used to buy it in boil-in-bags. Yes, I used to eat boil-in-bags. They were cheap, single serving, and I liked them. They were a staple in my single days. Sadly, they no longer make them and canned chicken a la king just isn't the same. Chicken a la king can be a bit rich (some recipes call for heavy cream) so I've shied away from making a full recipe of it but the moment I first saw this recipe - a single serving AND it had no cream - I knew right away I would make this someday. Someday was last week when I had three mushrooms and most of a rotisserie chicken leftover in the refrigerator. I picked up a 79 cent jar of pimientos and I was in business.
I know it's not the most attractive picture but trust me, chicken in a rich gravy with mushrooms? Delicious. I served it over some toasted Fiber One honey wheat bread. I toasted the bread in the oven. I didn't have a toaster oven or toaster at the time.(I have a toaster oven now - you'd be surprised how much you could miss toast!) It was a very satisfying dinner.
I'm not surprised that most of you aren't cooking for one very often. I'm still having trouble cooking just for myself. I usually have the best intentions but when I don't have the boys, I'm usually more inclined to use up whatever is left in the refrigerator. I have to start cooking more on the weekends. Don't worry - I won't inundate you with one serving recipes.
Question of the Day: Are there any convenience foods that you miss? That's probably a repeat question but my brain is mush.