Tuesday, April 24, 2018

Chicken a la Kat with Popovers

Chicken a la Kat with Popovers

In the traditional Chicken a la “King” they have peas and carrots, but there will be no such thing in Chicken a la Kat unless you put them in. How would you change the traditional recipe to make it your own? Serves 4-6 Total Time: 30 minutes 

Chicken a la Kat:
2 cups mushrooms, sliced
1/2 cup chopped green bell peppers 
1/2 cup chopped yellow or white onion 
4 chicken breasts, cooked and cubed
2 tablespoons olive oil 
1/4 cup butter 
1/4 cup flour
Salt and pepper, to taste 
1 1/2 cups milk
1 cup chicken broth 
1/2 cup roasted red peppers, cut into 1/2” pieces 

1 cup all purpose flour, spooned not packed
1 cup milk
1 Tablespoon salt
2 room temperature eggs
1/4 cup melted butter

Chicken a la Kat Directions:

In a medium size skillet add 2 tablespoons olive oil and cook the chicken on both sides until it’s golden, about 4-6 minutes each. Remove from heat and set aside on a paper towel until cooled down. Once cooled cut into cubes. 

In a large saucepan sauté the mushrooms, onions and green peppers in the butter until the vegetables are crisp-tender. In a bowl combine the flour, salt, pepper, milk and broth, stir until smooth. Gradually add it to the vegetables. Bring to boil, stir until thickens about 2 minutes. Add the chicken and roasted red peppers. Cook on med/low heat an additional 4-6 minutes or until vegetables are tender and chicken is heated throughout. Serve over popovers. Yum Yum!

Popovers Directions:

Preheat oven to 450F.  In a medium bowl combine the flour and salt the stir in the room temperature eggs and milk until blended. Do not over blend.  Melt the 1/4th cup butter.  Heat your muffin pan in the oven for two minutes prior to adding anything in them. When muffin pan is hot add 1 tablespoon of butter before you add the flour mixture. Fill 1/2 way. Bake for 10 minutes then reduce the heat to 375F for 20 minutes. Don’t open the oven door as it might prevent the popovers from rising.

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