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CookTeaser

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RECIPE

Serves 2

A CookTale

What’s to do with the leftovers of Sunday evening’s “Perfect Chicken”? Something that will be delicious and be a “fine curtain call to a fine bird”. I’m not certain a simple dish like this is worthy of that position, but it was very tasty and certainly a comfort food. It’s called Chicken a la ? because of its un-Kingly ingredients.

INGREDIENTS

2 TB OF Butter (divided)
1 Red Bell Pepper (diced)
1 cup White Mushrooms (sliced)
1 bunch of Baby Spinach (fresh not packaged preferred)
1/2 cup of Chicken Broth (if needed to thin the sauce)
2 cups of leftover Chicken (cubed)
3/4 cup of Sour Cream
1 Egg Yolk
1 Pimento (chopped)
2 TB of a good drinking Sherry
1 TB of Worcestershire sauce (or to taste)
Kosher Salt & Pepper (to taste)

METHOD

1. Wash, drain & slice the Spinach into ribbons. Heat a saute pan, add the TB of Butter. When it stops sizzling, add the Spinach, cover the pan & when it wilts & begins to dry out, remove from the heat & set aside in a covered bowl.

2. In the same sauce pan, add a TB of Butter, over medium-high heat. Saute the Red Bell Pepper & the Mushrooms until tender, Add the cubed Chicken & return the Spinach, heat through & set aside covered to keep warm.

3. In a small bowl combine the Sour Cream, Egg Yolk, Pimento, Worcestershire sauce, Sherry, Salt & Pepper & mix together. Add Chicken Broth only if needed to thin the sauce

4. Add the sauce to the Chicken mixture. Gently combine & heat thoroughly. Serve hot.

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