Chicken a la King, finally!

Today I had a hard day at work, so what better way to relieve some stress than to cook? Before I could fire up the stove, I had to make a trip to the store to gather the ingredients for what I hoped would be a very good dinner. However, what I thought would be a quick trip turned into an odyssey! It was easy enough finding the commonly used ingredients like the veggies, butter, and half and half, but when it came to the pimentos...What are pimentos anyway? Luckily a knowledgeable Giant Eagle worker pointed me in the right direction. Oh but the saga continued as I asked everyone in sight where I could locate the pastry puffs. After facing quizzical and dumbfounded looks for about 15 minutes, I finally gave up and went on my way to check out.

I'm happy to report that the process of making the Chicken a la King dish went smoothly. First I cut up all of the ingredients before starting to cook:



Next I sauteed the mushrooms and green peppers in salted butter:

Then I added the dry ingredients and tried to stir in as much as possible, though I had to add some wet ingredients to get the smooth texture that the recipe mentioned. I slowly stirred in the liquid ingredients as directed and did add some corn starch to thicken up the gravy. Lastly, I added pimentos and raw chicken instead of cooked since chicken cooks quickly and tastes really bad if overcooked. This is how it turned out:

The finished product was bordered by crescent rolls, which was the closest thing I could think of to pastry puffs, though definitely not as light and fluffy!

I think rice will also taste good with the Chicken a la King as Wayne will be trying (ahem, one of these days :) ) The dish was very filling and somewhat heavy, so as a dessert I cut up some fresh strawberries and pineapple. Yum!

On a final note, I realized later that I completely forgot to use the dry sherry like Kathy suggested even though I bought it at the store today! Ah well, next time :P