I love disguising leftovers in different ways so we don’t have to hear that old “chicken again?” chant. The following suggestion may be used for a midweek meal, or one can do as I do when I have leftover chicken: I cut up all of the pieces and put them in “baggies” and place the bags in the freezer for whenever.
Chicken a la King
- 3 tablespoons oil
- 3 tablespoons flour
- 1 4-oz. can mushrooms or ½ lb. fresh mushrooms, sauteed in oil (I use fresh mushrooms)
- 1¼ cups water, or liquid from mushroom can plus enough water to equal 1¼ cups liquid
- 1 teaspoon consomme mix
- ¾ teaspoon salt
- 1-2 tablespoons sherry
- ½ lb. chicken, in pieces or diced
A handful of frozen peas at the end, optional
Drain the mushrooms and save the liquid. Add the balance of water to reach 1¼ cups. Warm the oil over medium heat and stir in the flour. Gradually add the water while stirring with a whisk or spoon. (Keep stirring.) Bring to a boil and stir in the salt and powdered chicken consomme. Simmer for a few minutes longer. Mixture will thicken.
Stir in the sherry, mushrooms and chicken. Cook a few minutes until heated through. At the very end one can add frozen peas to give it some additional color and flavor. I prefer to do it as the last step in order for the peas to maintain their bright green color.
This can be served over pasta or rice, or in mini tarts. I serve it generally as an appetizer on Friday night.
Any questions? Give me a call!
By Nina Glick