All I can say is this is a typical french supper and one of the best!! It’s so good and you can make it as healthy as you want. There is really no limits to the different ways you can make this dish in my opinion. At home, we make it in a different way then some of you but that’s fine by me.
Ingredients:
2 cups of chicken broth – you can get it in a store or make it yourself…preferred making it yourself
1 1/2 lb skinless boneless chicken breast halves – trim off the fat of the breasts first
5 tablespoons unsalted butter
1/2 each of yellow and red bell peppers cut into small pieces
1/2 teaspoon of black pepper
1/2 cup finely chopped onion – most people use half an onion
2 tablespoons all-purpose flour
1 1/4 cup of cream – if you don’t have a lot of cream, mix half cream and the rest milk.
Optional: 1/4 lb white mushrooms, trimmed and quartered – my family doesn’t like it so make it work.
3 large egg yolks
1 table spoon fresh lemon juice – or add it on the side of the dish to taste
2 tablespoons of white wine – my friend said to try Sherry if you have some
1/2 teaspoon of paprika
1/4 chopped flat leaf parsley
2-6 Vol-au-vent
1 1/2 cup of carrots and celery chopped
1 1/2 cup of peas
Preparation:
Put broth and chicken in a 3 quart heavy saucepan and bring just to a simmer over moderte – low eat uncovered. Turn chicken over and gently pach at a bare simmer uncovered until just cooked through; about 5 minutes.
Transfer chicken to a cutting board. Pour broth through a fine-meshed sieve into a heatproof cup measure (2-3 cups worth) and reserve for sauce.
Next heat 2 tablespoons of butter in 4 quart wide pot over moderately high heat until foam subsides, then cook peppers, carrots, celery and any other veggies until softened (not brown – you must continuously stir). This should be 5-7 minutes maximum. Transfer all your veggies to a bowl and stir in 1/4 teaspoon of salt and 1/4 teaspoons of black pepper. Add onion and remaining 3 tablespoons of butter to pot and cook over low heat, stir until soft. This should be 3-4 minutes maximum.
Whisk in 3/4 cup of broth followed by the cream-milk mixture and mushrooms (if desired) until tender. This should take 5-6 minutes.
Meanwhile, whisk together yolks, lemon juice (optional) and your white wine with paprika in a small bowl. Add in 1/2 cup of sauce, then stir yolk mixture back into sauce remaining in the cut you set aside. Cook over low heat stirring sauce until slightly thickened (about 3 minutes). Remove from heat and set aside.
On cutting board, cut chicken into 1/3 thick slices and add along with peppers and veggies to sauce. Cook over low heat (do not simmer, or sauce will curdle), stir occasionally until chicken and veggies are just heated through. Add more broth to thin if desired.
Spoon Chicken à la King over your bread of choice (vol-au-vent) and sprinkle parsley.
Yield: 6 servings
Total Time: 55 minutes
