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SAUTEED BREAST OF CHICKEN A LA KING

Category:    Chicken, Sauces
Yield: 4 servings
 
      4    Boneless, skinless chicken               -dice (1/2 cup)
           -breasts (1 1/4 lb)               1/2 c  Green bell pepper, cut into
           Salt and ground black pepper             -medium dice
      2 tb Flour                               1 md Scallion, sliced thin
      2 tb Vegetable oil                            -crosswise
      3 tb Butter                            1/4 c  Dry sherry
      3 oz Domestic white mushrooms,         1/2 c  Chicken stock or canned
           -sliced thin (1 cup)                     -chicken broth
      1 sm Red bell pepper, roasted,           1 ts Cornstarch
           -peeled, and                      1/2 c  Heavy cream
           Seeded OR 1 jar (2 ounces)        1/2 c  Loosely-packed parsley,
           -drained roasted red                     -minced
           Bell pepper, cut into medium   
 
  Sprinkle the chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon
  pepper.  Dust lightly with flour.
  
  Heat the oil and 2 tablespoons of the butter in a large skillet. Add the
  chicken breasts; saute until lightly browned on both sides and cooked
  through, about 8 minutes.  Remove the chicken from the skillet, cover and
  keep warm.  Remove and discard the oil and butter from the skillet.
  
  Heat the remaining butter in the skillet.  Add the mushrooms, red and green
  peppers, and the scallions; saute for about 3 minutes until the vegetables
  are softened.  Add the sherry; stir to loosen browned bits from the bottom
  of the pan.  Add the chicken stock and simmer until the liquid reduces to
  1/4 cup, about 7 minutes.  Mix the cornstarch and heavy cream together; add
  to the skillet.  Bring to a boil and simmer until the sauce thickens, about
  2 minutes.  Return the chicken breasts to the skillet and simmer them to
  heat through, about 1 minute.
  
  To serve, place a chicken breast on each warmed dinner plate and spoon a
  portion of the sauce over each chicken breast.  Sprinkle with parsley and
  serve immediately.
  
  Makes 4 servings.

 

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