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Chicken A La Becca

I found this recipe for Chicken a la King in toast cups on one of the food blogs I read regularly and had decided it was something I might want to try to make for Tim someday…but the toast cups looked like they’d be something I’d fail at. My friend Falnfenix IMed me one day and told me she had made the recipe with success and the toast cups weren’t that hard to make, so I decided to try my hand at it…of course, I needed to use ingredients we had on hand and my end result while similar to the Culinary in the Desert post, really only shares the toast cups in common!

So – start with her toast cup directions. I used a silicone muffin tray though and discovered I needed to toast them for twice as long before they started to look toasty…and even then, they didn’t get that golden brown toast colour.

Then, I took a look at her recipe and at what I had in the kitchen and did the following:

*Melt 2 Tbsp butter in a saucepan
*add 1/4 cup flour after butter has melted, stir.
*add 2 cups chicken broth
*add 1 cup diced carrots, 1 cup diced celary, and 2 cups peas
*add 1 tsp white wine and 2 tsp white vinegar
*sprinkle with parsley, sage, pepper (from a 4-colour grinder), paprika, and salt
*add 1 Tbsp corn starch if it’s not thick
*add 4 cooked chicken breasts, cubed

Then it was simply pour into the toast cups. Tim said this was delicious, and he had the leftovers at work the following day without the toast cups.

alaking

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