Peep's Chicken A La King
4 - 5 Servings
4 - 5 Servings
- 3 B/S Chicken Breasts (≈ 1.5 lbs/678 grams)
- 2 cups Chicken Stock (≈ 452 grams)
- 1/3 cup Dry white wine (≈ 76 grams)
- 1/2 Red Bell Pepper (≈ 1/2 cup/77 grams)
- 1/2 Green Bell Pepper (≈ 1/2 cup/77 grams)
- 12 large Mushroom Caps (≈ 1 cup/ 200 grams)
- 1 Stick butter (≈ 1/2 cup/113 grams)
- Sea salt - to taste
- Ground peppercorns - to taste
- 1/2 cup flour (≈ 74 grams)
- 2 cups Fat Free 1/2 & 1/2 (≈ 452 grams)
- Dice peppers.
- Slice mushroom caps.
- Put chicken in a large pot.
- Add stock and wine to pot and bring to a boil.
- Lower heat and simmer about 20 minutes or till chicken is fully cooked (170F).
- Remove chicken from pot and reserve stock/wine.
- Let chicken cool then shred it into strips or you can chop it.
- Place butter, peppers and mushrooms in pot.
- Sauté till just soft and mushrooms give off juice.
- Add reserved stock/wine back to pot and reduce till only about 1/4 remains. About 15 minutes.
- Add the flour and stir and cook about 1 minute.
- Add the 1/2 & 1/2 slowly and stir well to remove any lumps.
- Add chicken to pot and stir well.
- Salt and Pepper to taste.
- Simmer gently for about 5 minutes or until the chicken is warmed up.
- Serve over rice or toast points.
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