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Tiger Lilly's Chicken A La King

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  • Tiger Lilly's Chicken A La King

    Tiger Lilly's Chicken A La King

    ≈ 4 - 5 Servings
    • 3 Boneless/Skinless Chicken Breasts (≈ 1.5 lbs/678 grams)
    • 2 cups Chicken Stock (≈ 452 grams)
    • 1/3 cup Dry white wine (≈ 76 grams)
    • 1/2 Red Bell Pepper (≈ 1/2 cup/77 grams)
    • 1/2 Green Bell Pepper (≈ 1/2 cup/77 grams)
    • 12 large Mushroom Caps (≈ 1 cup/ 200 grams)
    • 1 Stick butter (≈ 1/2 cup/113 grams)
    • Sea salt - to taste
    • Ground peppercorns - to taste
    • 1/2 cup flour (≈ 74 grams)
    • 2 cups (Fat Free) 1/2 & 1/2 (≈ 452 grams)
    1. Dice peppers.
    2. Slice mushroom caps.
    3. Put chicken in a large pot.
    4. Add stock and wine to pot and bring to a boil.
    5. Lower heat and simmer about 20 minutes or till chicken is fully cooked (170F).
    6. Remove chicken from pot and reserve stock/wine.
    7. Let chicken cool then shred it into strips or you can chop it.
    8. Place butter, peppers and mushrooms in pot.
    9. Sauté till just soft and mushrooms give off juice.
    10. Add reserved stock/wine back to pot and reduce till only about 1/4 cup remains. About 15 minutes.
    11. Add the flour and stir and cook about 1 minute.
    12. Add the 1/2 & 1/2 slowly and stir well to remove any lumps.
    13. Cook gently till thickens slightly.
    14. Add chicken to pot and stir well.
    15. Salt and pepper to taste.
    16. Simmer gently for about 5 minutes or until the chicken is warmed up.
    17. Serve over rice or toast points.

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    -Dave Barry

  • #2
    This is old school but still one of my favorite comfort foods when served in puff pastry.
    “If you are afraid of butter, use cream.”
    – Julia Child


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