Recipes:
# Chicken à la King
## INGREDIENTS
1 cup fresh peas or 1 (9-ounce) package frozen peas
1 large carrot, sliced
1 large leek, chopped
1 cup sliced mushrooms
1 1/4 cups chicken broth
1/4 cup butter or margarine
1/3 cup flour
3/4 cup milk
1/4 cup cooking sherry or apple cider
2 cups chopped cooked chicken
1 teaspoon dried tarragon
Salt and pepper
6 squares corn bread
SERVES 6
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## Make Ahead
Prepare this recipe through step 3 and freeze in individual portions. Defrost, reheat and serve over toast for a quick meal.
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## VARIATION
This mixture can also make a great Oriental meal by serving it over steamed rice and topping with Chinese noodles.
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### 1
Combine peas, carrots, leeks, mushrooms and broth in a medium saucepan. Simmer, covered, until vegetables are tender. Drain, reserving vegetables and broth.
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### 2
Melt butter in a large saucepan over medium heat. Add flour. Cook, stirring continually, for 1 minute. Whisk in reserved broth, milk and sherry. Reduce heat.
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### 3
Cook, whisking continually, until thickened, about 2 minutes. Add chicken, vegetables, tarragon, salt and pepper. Heat to serving temperature.
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### 4
Split corn bread squares into layers; place on plates. Spoon chicken mixture over corn bread.
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## Make It Quicker
• If you prepare the mixture through step 3 an hour or two in advance, place a piece of plastic wrap or waxed paper directly on the surface of the sauce to keep a skin from forming. Simply lift the paper off and discard before heating and serving.
