I got it from the internet, tried it, and loved it, even though I'm not a big fan of Chicken a la King (partner is).
| 2 Tbsp butter | 1 pound chicken breast tenders | |
| 1/2 to 3/4 pound fresh asparagus, cut into 3/4 inch pieces | 2 Tbsp vegetable oil | |
| 1 leek (white and tender green), washed and chopped | 1 medium green pepper, chopped | |
| 1 medium red pepper, chopped | 1/2 pound fresh mushrooms, sliced | |
| 1/4 c dry sherry | 3/4 c chicken broth | |
| 2 tsp cornstarch | 3/4 c heavy cream | |
| 1/2 tsp salt | 1/4 tsp pepper |
I used one bunch of asparagus (took advantage of the spring vegetable). I also doubled the amount of cream and cornstarch and added 1/4 C of chicken broth because I didn't feel it didn't make enough sauce.
INSTRUCTIONS
In a 12-inch skillet, melt butter over high heat. Add chicken and cook, turning occasionally, until brown on both sides, 5-7 minutes. Remove to a dish.
Add asparagus to drippings in skillet. Cook over medium-high heat, stirring often, until crisp-tender, about 2 minutes. Remove to dish with chicken.
Add oil to pan and heat over high heat. Add leeks, green and red peppers, and mushrooms and cook, stirring often, until peppers are crisp-tender, about 3 minutes.
Stir in sherry and chicken broth. Boil, stirring occasionally, about 4 minutes to reduce liquid slightly.
Mix cornstarch and cream until smooth. Stir into skillet. Bring to a boil over high heat. Reduce to medium and cook, stirring, until sauce thickens, 1-2 minutes. Season with salt and pepper. Return chicken and asparagus to skillet and heat through, about 1 minute.
REFERENCE: Natalie Haughton, 365 Easy One-Dish Meals. (New York: Harper & Row, 1990), 71.
As always, if you have a recipe you want to share, Email me!