Chicken a la King with Crisp Cheddar-Cornmeal Waffles

Diane Hopson Smith

By
@DeeDee2011

Chicken a la King is comfort food at its best.

Serve this dish and it sure to be a hit!!

Last year while shopping in Dillards in Montgomery, AL I came across this wonderful Southern Living Christmas Cookbook. It is a Special edition presented exclusively by Dillards for a fundraiser they were having. I have no regrets having purchased this cookbook. It has tons of wonderful recipes and this is one of them.

It's been a year since I made this dish, with the holidays just around the corner, I'm pulling this recipe out again!

This recipe makes a ton, freeze some for later.


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Comments:

Serves:

8

Prep:

40 Min

Cook:

1 Hr 30 Min

Method:

Stove Top

Ingredients

4 c
chicken broth
2 lb
skinned and boned chicken breasts
6 Tbsp
butter, divided
4
red bell peppers, diced 1/2
1 medium
onion, diced
1
(8-ounce) package fresh mushrooms, quartered
1 tsp
salt
1/8 tsp
ground red pepper
6 Tbsp
all purpose flour
2 c
whipping cream
3 Tbsp
dry sherry
2 Tbsp
lemon juice
salt and pepper to taste

CRISP CHEDDAR-CORNMEAL WAFFLES

1 c
all purpose flour
1 c
yellow cornmeal
2 tsp
baking powder
1 tsp
soda
1/2 tsp
salt
1 1/2 c
(6 ounces) shredded sharp cheddar cheese
1/2 c
chopped toasted pecans
3 large
eggs
1 c
buttermilk
1 c
club soda
1/3 c
canola or vegetable oil

Directions Step-By-Step

1
DIRECTIONS FOR CHICKEN a la KING
2
Pour broth in a dutch oven or stockpot; bring to a boil. Add chicken; reduce heat to medium-low, and cook, uncovered, 10 minutes. Remove chicken from broth; coarsely chop and set aside. Strain broth through a sieve into a saucepan; simmer, uncovered, over medium heat until reduced to 2 1/2 cups (about 10 to 20 minutes)
3
Melt 3 tablespoons butter in a large skillet over medium heat. Sauté red bell pepper and onion 4 minutes until tender. Add mushrooms, salt, and ground sauté 4 minutes. Remove from heat and set aside.
4
While broth continues to simmer, preheat waffle iron and cook waffles.
5
Melt remaining butter in dutch oven over low heat; whisk flour, dry sherry and lemon juice. Cook 3 minutes whisking constantly. Gradually whisk in reserved broth and 2 cups whipping cream; cook over medium heat, whisking constantly, until sauce is thickened and bubbly.
6
Add chicken and reserved vegetables to sauce. Cook over medium heat until thoroughly heated. Add salt and pepper to taste. Serve over Cheddar Waffles!
7
DIRECTIONS FOR CRISP CHEDDAR-CORNMEAL WAFFLES
8
Sift together first 5 ingredients in a large bowl. Stir in cheese and pecans. Combine eggs and next 3 ingredients gently stir into dry ingredients just until blended.
9
Spoon heaping 1 cup batter evenly onto preheated, lightly greased waffle iron. Cook 5-10 minutes or until crisp and done. Repeat with remaing batter.
10
Transfer waffles to a baking sheet, and keep warm, uncovered, in the oven at 200 degrees until ready to serve.
11
NOTE: Waffles may be frozen in zip-top freezer bags and reheated in over or toaster oven.
12
GARNISHES: toasted sliced almonds, flat-leaf parsley.

About this Recipe

Course/Dish: Chicken, Other Breads
Main Ingredient: Chicken
Regional Style: American