Name: Sauteed Breast of Chicken a la King
Ingredients: 4 Boneless, skinless chicken breasts (1 1/4 lb); Salt and ground black pepper; 2 tb Flour; 2 tb Vegetable oil; 3 tb Butter; 3 oz Domestic white mushrooms, sliced thin (1 cup); 1 sm Red bell pepper, roasted, peeled, and; Seeded OR 1 jar (2 ounces) drained roasted red; Bell pepper, cut into medium dice (1/2 cup); 1/2 c Green bell pepper, cut into medium dice; 1 md Scallion, sliced thin crosswise; 1/4 c Dry sherry; 1/2 c Chicken stock or canned chicken broth; 1 ts Cornstarch; 1/2 c Heavy cream; 1/2 c Loosely-packed parsley, minced

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains, Dairy		Chicken, Sauces	4	Servings

INGREDIENTS

4		Boneless, skinless chicken breasts (1 1/4 lb)
		Salt and ground black pepper
2	tb	Flour
2	tb	Vegetable oil
3	tb	Butter
3	oz	Domestic white mushrooms, sliced thin (1 cup)
1	sm	Red bell pepper, roasted, peeled, and
		Seeded OR 1 jar (2 ounces) drained roasted red
		Bell pepper, cut into medium dice (1/2 cup)
1/2	c	Green bell pepper, cut into medium dice
1	md	Scallion, sliced thin crosswise
1/4	c	Dry sherry
1/2	c	Chicken stock or canned chicken broth
1	ts	Cornstarch
1/2	c	Heavy cream
1/2	c	Loosely-packed parsley, minced

INSTRUCTIONS

Sprinkle the chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon
pepper.  Dust lightly with flour.
Heat the oil and 2 tablespoons of the butter in a large skillet. Add the
chicken breasts; saute 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; saute 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
1/4 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.
[ COOKS Magazine, October 1989 ]
Posted by Fred Peters.
Posted to MM-Recipes Digest V3 #207
Date: Thu, 1 Aug 1996 08:44:18 -0500
From: pickell@cyberspc.mb.ca (S.Pickell)

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