Tuesday, May 21, 2013
Chicken A La King with Popovers
Wanting to use some up some extra eggs, our chickens are now into their very fruitful summer production, I thought for dinner I would make some popovers and top them with Chicken A La King. This sauce is basically a take on a simple rue with lots of "good fats" incorporated for a wonderful and healthful family dinner. Also, if you make the sauce while cooking the popovers, this is a dish that is easy to whip up in a rather short period of time.
Here is what you will need for ingredients:
2 Tablespoons butter
2 Tablespoons whole wheat flour
2 cups chicken stock
3 cups cut up, leftover, chicken
1 Tablespoon dried tarragon
2 cups sour cream
salt and pepper to taste
First get the popovers going in the oven and then melt the butter in a sauce pan.
Add in the flour and stir until the flour and butter make a lumpy paste.
Next add in the stock and then whisk and bring to a simmer. While the stock is heating up take time to cut up the chicken and add the tarragon.
When the stock is thickened, add in the chicken and stir until heated.
Lastly, add in the sour cream and heat until warm enough to stir - make sure not to boil the sour cream as it will separate.
Serve the sauce over your just made popovers.