Friday, November 30, 2007

Creamy Smoked Paprika Chicken a La King

This is an adaptation of Chicken a La King, but it has the addition of smoked paprika, cream and white wine. This recipe uses cooked chicken, but turkey works for this recipe too (a great use of leftovers).

We served it over toasted English muffins, but you can also serve it with toast or with plain white rice. It is a great in the week, quick, tasty meal. If you don't have time to roast a chicken, use pre-cooked store bought chicken pieces instead.

Smoked Paprika Chicken A La King (serves 4)
  • 2 tablespoon butter
  • 1 tablespoon finely chopped onions
  • 1 cup sliced mushrooms
  • 1/2 cup diced green pepper
  • 2 tablespoons flour
  • 1 cup chicken stock
  • 1/2 cup cream
  • 2 tablespoons dry white wine
  • 2 tablespoons dry sherry
  • 3 cups diced cooked chicken or turkey
  • 1 tablespoon chopped English parsley
  • Sprigs parsley to garnish
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  1. Heat the butter in a small pan.
  2. Add the onion, mushrooms, and green pepper. Cook for 2-3 minutes.
  3. Stir in the flour and mix well with the vegetables. Gradually add the chicken stock, and stir until boiling.
  4. Add the white wine and sherry, and bring back to the boil. Heat for several minutes until liquid has reduced by half.
  5. Add the cream, smoked paprika and seasonings.
  6. Stir in the cooked chicken and chopped parsley.
  7. Heat through for a further 2-3 minutes.
  8. Serve immediately over toasted English muffins, toast or rice.
  9. Garnish with parsley sprigs and sprinkle with paprika.

1 comment:

Tyler said...

This is a very bland recipe for my taste....