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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time: 45 MINUTES
YIELD: 4 TO 5 SERVINGS
NOTE: You can poach your own chicken for this recipe, but you can save time by using the meat from a rotisserie bird.
3 teaspoons kosher or sea salt, divided
2 cups reduced-sodium chicken broth
3 tablespoons dry sherry
1 tablespoon salted butter
2 tablespoons olive oil
3 large shallots, minced
1/2 cup diced red bell pepper
1/4 cup diced green bell pepper
2 cups sliced button mushrooms
1 pound egg noodles
3 tablespoons all-purpose flour
1/2 teaspoon paprika
2 sprigs fresh tarragon
2-1/3 cups cooked shredded chicken
1/2 cup creme fraiche or sour cream
2 tablespoons minced fresh parsley
Garnish: minced fresh parsley
Set a large pot of water seasoned with 2 teaspoons salt over high heat.
In a small saucepan over medium-high heat, bring broth and sherry to a simmer.
Meanwhile, melt butter in a 12-inch skillet over medium heat. Add oil, shallots, peppers, and remaining 1 teaspoon salt to the skillet and cook, stirring, until softened, about 5 minutes. Increase heat to medium-high, add mushrooms, and cook, stirring often, until lightly browned, about 7 minutes.
Meanwhile, when the water is boiling, add the egg noodles and cook according to package instructions. Drain and set aside.
Add flour and paprika to the skillet and cook, stirring, for 2 minutes. Add hot broth mixture in a thin stream, stirring as you go. The sauce should bubble and thicken. Add tarragon sprigs.
Reduce heat to low and add chicken, creme fraiche (or sour cream), and parsley. Cook 10 minutes; then serve over the egg noodles, with a sprinkling of additional parsley.
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CHICKEN À LA KING
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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time: 45 MINUTES
YIELD: 4 TO 5 SERVINGS
NOTE: You can poach your own chicken for this recipe, but you can save time by using the meat from a rotisserie bird.
3 teaspoons kosher or sea salt, divided
2 cups reduced-sodium chicken broth
3 tablespoons dry sherry
1 tablespoon salted butter
2 tablespoons olive oil
3 large shallots, minced
1/2 cup diced red bell pepper
1/4 cup diced green bell pepper
2 cups sliced button mushrooms
1 pound egg noodles
3 tablespoons all-purpose flour
1/2 teaspoon paprika
2 sprigs fresh tarragon
2-1/3 cups cooked shredded chicken
1/2 cup creme fraiche or sour cream
2 tablespoons minced fresh parsley
Garnish: minced fresh parsley
Set a large pot of water seasoned with 2 teaspoons salt over high heat.
In a small saucepan over medium-high heat, bring broth and sherry to a simmer.
Meanwhile, melt butter in a 12-inch skillet over medium heat. Add oil, shallots, peppers, and remaining 1 teaspoon salt to the skillet and cook, stirring, until softened, about 5 minutes. Increase heat to medium-high, add mushrooms, and cook, stirring often, until lightly browned, about 7 minutes.
Meanwhile, when the water is boiling, add the egg noodles and cook according to package instructions. Drain and set aside.
Add flour and paprika to the skillet and cook, stirring, for 2 minutes. Add hot broth mixture in a thin stream, stirring as you go. The sauce should bubble and thicken. Add tarragon sprigs.
Reduce heat to low and add chicken, creme fraiche (or sour cream), and parsley. Cook 10 minutes; then serve over the egg noodles, with a sprinkling of additional parsley.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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