Chicken a la King:


3 boneless, skinless breast - 1 Can of Mushrooms - 8 oz of fresh sliced Mushrooms - 1/2 Green Bell Pepper - 4 oz chopped pimento - 1/4 Cup of Butter - 1/4 Cup of Flour - 1 & 1/2 Cups of Chicken Broth - 1 & 1/2 Cups of Milk - 2 Celery stalks - 1 Onion - 1/2 Cup Peas - 2 Tsp EVO - 1 Tsp Salt - 1/4 Tsp Pepper

Chop the onion and green pepper to desired thickness and set aside. Season chicken breasts and sear off in a greased hot fry pan and cook until mid-well (12-15 minutes). Add chicken broth to keep chicken moist. Set aside. Sauté fresh Mushrooms until golden brown (5-6 minutes) then set aside as well.

Boil chicken stock and add chopped peppers, mushrooms and chopped onion. Reserve the juice from the canned mushrooms. As vegies cook in the broth, chop the chicken into bite sized pieces.

Add the rest of the broth after vegies get al Dante, about 15-16 minutes. Lastly, start a roux by adding the butter to a warm saucepan and melt the butter. Add the flour and whisk until roux forms. Add chicken stock to thin it out then pour into pot with veggies.

Add the chicken, pimento & peas. Slowly pour in the milk and reserved mushroom juice and cook until reduced to a thick soup. Serve hot.