Chicken Ala King On Puff Pastry Shell Recipes

PASTRY CHICKEN A LA KING

Steps:

• Bake pastry shells according to package directions., Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms, red pepper, celery and onion; cook and stir until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened., In a small bowl, mix egg yolks and cream. Stir a small amount of hot mixture into egg yolk mixture; return all to pan, stirring constantly. Add lemon juice, salt, paprika and pepper; cook and stir over low heat for 2 minutes or until thickened. Add chicken and peas; heat through. Serve over pastry shells.

CHICKEN ALA' KING ON PUFF PASTRY SHELL

Steps:

• Preheat oven to the temperature recommended for puff pastry shells.
• Bake puff pastry shells according to package directions. Bake and cool. This can be done ahead of time. Remove center of puff pastry, save for topping.
• Reduce oven temperature to 325-350° for baking chicken.
• Bake chicken breast using recipe Or use recipe Recipe #234465. Cool and remove skin. Cube chicken, set aside.
• Over a low to medium heat, saute the red bell pepper, sliced scallions and sliced mushrooms in butter for approximately 3-5 minutes. Do not over cook. Remove from heat and set aside.
• In the mean time, make a white sauce.
• Melt butter, add chicken bullion seasoning, add flour and whisk to combine. It will thicken at this point. Slowly add the milk, 1/2 C at a time, continuing to whisk until the sauce thickens. You may not use all the milk.
• Add frozen peas to the sauce. Add the peppers, onions, mushrooms and chicken. Warm through.
• Spoon sauce mixture over each puff pastry shell, top with the center of the shell you removed.
• Enjoy!

CHICKEN A LA KING

Steps:

• Place a large, deep-sided skillet over medium-high heat with EVOO, 2 turns of the pan. Add the celery, onions, carrots and bay leaf and season with a little salt and pepper. Cook, stirring frequently, for about 7 to 8 minutes. Add the red bell pepper and continue to cook for an additional 2 to 3 minutes. Scoot the veggies over to the sides and add the butter to the center of the skillet. Once the butter has melted, add the flour and cook for about 1 minute. Whisk in the white wine, chicken stock and cream. Bring the liquids up to a simmer, then add the chicken pieces. Bring back up to a simmer and add the asparagus. Simmer the mixture until the chicken is cooked through and the asparagus is tender, about 10 to 12 minutes more. Cool and store for a make-ahead meal. Reheat over medium heat.
• To serve: Add the peas and tarragon to the a la King mixture and stir to combine. Adjust seasoning.
• Preheat the oven according to package directions for the puff-pastry shells. Arrange the shells on a nonstick baking sheet, then place in oven. Bake until golden, remove from oven and let cool.
• Serve mixture filling and spilling over the pastry cups, 2 per person. Garnish each dish with noodles and chives.