LEFTOVERS****Chicken or Turkey a-la-King

By Unblond1

20/10/14 - This was very good for both. I used leftover turkey breast from Thanksgiving, homemade turkey broth, and leftover gravy. Served in individual baking dishes topped with cornbread for two.
25/02/15-Served in toast cups (see below) easy and yummy!

Ingredients

• 3 servings
• 2 1/2 tablespoons unsalted butter
• 1 large shallot, minced
• 1/4 cup finely minced celery
• 3 tablespoons all-purpose flour
• 2 tablespoons dry sherry
• 1 3/4 cups chicken or turkey broth
• 3 sprigs plus 1 tablespoon minced flat-leaf parsley
• 1 sprig fresh thyme
• 1/2 teaspoon kosher salt, plus more, to taste
• 1/4 teaspoon freshly ground black pepper, plus more, to taste
• Pinch cayenne pepper
• Pinch freshly grated nutmeg
• 1/4 pound mushrooms, trimmed and cut into 1/2-inch slices
• 1/4 cup finely minced red pepper
• 1/4 cup creme fraiche, mascarpone or heavy cream (or combination)
• 2 cups 1-inch cubed poached chicken
• 1/2 cup frozen peas
• 1/2 tablespoon snipped fresh chives (optional)

Details

Servings 3
Adapted from foodnetwork.com

Preparation

Step 1

*In* a large saucepan over medium heat, melt 2 tablespoons of the butter, and saute the shallots and celery until softened, about 4 to 5 minutes. *Sprinkle* in the flour, and cook, stirring with a wooden spoon for 2 minutes.

*Whisk* in the sherry and broth and *bring to a boil* while stirring.

*Add the parsley and thyme sprigs, *lower the heat* to maintain a gentle simmer. *Cook* the sauce for 30 minutes, stirring frequently.

*Meanwhile*, heat the remaining butter in a skillet over medium-high heat and saute the mushrooms and diced peppers until golden brown, about 5 minutes. Season with salt and pepper. (Alternately, cook them first then remove to a bowl)

*Strain* the sauce into the mushrooms and season with the salt, pepper, cayenne, and nutmeg. *Cover* and set aside until serving time.

*To serve*, gently reheat the sauce and the peas. *Whisk* in the creme fraiche or whipping cream and add minced parsley, chicken, and chives to the sauce, and bring to a simmer. *Adjust* seasoning with salt and pepper.

*Serve* immediately over vol au vent, noodles, toast points, split baking powder biscuits or wrapped in crepes or in toast cups, below

*TOAST CUPS* *Cut* crusts off whole wheat or white bread (I used four pieces of Dan's Wonder bread). Using rolling pin, roll each slice to 1/4-inch thickness. Brush with garlic-flavoured olive oil and fit each into 6 oz. custard cup or muffin pan (blue Pyrex dishes were perfect). Bake in 375°F oven until golden brown, about 15 minutes. Be sure to make a bit ahead as they don't crisp up until they cool. Just before serving, reheat for a minute or two in the oven. Serve two toast cups per person.

Calories 285.0 (Without topping)
Total Fat 18.2 g
Saturated Fat 7.7 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 6.4 g
Cholesterol 48.8 mg
Sodium 424.9 mg
Potassium 465.5 mg
Total Carbohydrate 13.6 g
Dietary Fiber 1.9 g
Sugars 2.2 g
Protein 15.2 g