Thursday, September 2, 2010

Chicken A La King (4 of 115+)


Chicken A La King
A classic used regularly in the Resch house when Lizzy was growing up.
  • 4 Chicken breasts (sliced thin lengthwise)
  • 4 Tbs butter
  • Flour for dredging
  • Salt
  • Pepper
  • 1 shallot, small dice
  • ½ cup brandy
  • 4 Tbs Tomato Paste
  • ½ cup Sour cream
  • 1 cup chicken broth
  • ¼ cup Parmesan cheese
  • 2 tsp Lemon Zest, microplane
Melt butter in a large sauté pan.
Slice chicken in half lengthwise so it's super thin. Dredge chicken in seasoned flour and pan fry in the melted butter at medium/low heat. Pan fry lightly on both sides and remove from the pan.
Turn heat down to low and add diced shallot and extra dredging flour (2 Tbs). Sauté until shallots are translucent. Add brandy and use a whisk to incorporate the flour evenly. Add tomato paste and combine evenly again. Once combined add sour cream. Combine evenly and add the chicken broth.
Add the chicken and the juices back to the pan and bring to a low simmer. Cook covered on low for 20-25 minutes. Add the parmesan cheese and lemon zest at the very end before serving.


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