posted by Marian C Brown 04-21-99 4:23 PM
Chicken a la King
4 skinless, boneless chicken breasts
1 small red pepper, seeded and diced
1 small onion, diced
1/2 Tbsp. each margarine and vegetable oil
1 clove garlic, minced
1 can (10 oz.) cream of celery or mushroom soup
1/4 cup milk
1/4 tsp. EACH of dried thyme leaves and dried rosemary leaves, finely chopped
freshly ground pepper to taste
Chop the chicken into 1" pieces.
Combine the margarine and oil in a large frying pan set over medium-high heat.
Add the chicken and cook until lightly browned and no longer pink in centre. Remove from pan and set aside.
Cook onion and peppers in pan until tender (a bit of extra oil may be required). Return chiken to pan.
Stir in remaining ingredients until well combined. Reduce heat to low. Cook, stirring frequently, until sauce is smooth and hot.
Serve over thick slices of toasted crusty bread, hot cooked speghetti or fettucini noodles.
NOTE: you may need to add additional milk to keep sauce from thickening too much (up to an additional 1/4 cup).