It’s Friday which means you’re most likely NOT going to cook tonight.
Or tomorrow night for that matter. I sure won’t be. Sometimes the kitchen (ahem, I), need the night off.
So how’s about I just help you out with your Sunday night plans?
Chicken a la King
1 tbsp butter
1/2 cup mushrooms
1 tbsp all purpose flour
1/2 cup chicken broth
1/4 cup heavy cream
1/2 -1 cup cooked, chopped chicken (depending on how much chicken you like)
1/4 cup frozen peas, thawed (I’m not a fan so if you are, use more)
salt and pepper to taste
In a medium skillet, heat butter over medium low heat. Saute mushrooms until tender.
Stir in flour slowly until smooth and blended. Slowly whisk in chicken broth, cooking until slightly thickened.
Finally, add the cream, chicken and peas, stirring slowly to combine.
Reduce heat to low and cook until consistency has thickened.
Follow directions for cooking the puff pastries. (They take 20-25 minutes to cook, so be prepared to pop them in the oven early.)
(told you I was loving sara bareilles these days…)