Sauteed Breast of Chicken a la King
| Yield: | 4 Servings |
| Categories: | Chicken, Sauces |
| 4 | Boneless, skinless chicken breasts (1 1/4 lb) | |
| Salt and ground black pepper | ||
| 2 | tb | Flour |
| 2 | tb | Vegetable oil |
| 3 | tb | Butter |
| 3 | oz | Domestic white mushrooms, sliced thin (1 cup) |
| 1 | sm | Red bell pepper, roasted, peeled, and |
| Seeded OR 1 jar (2 ounces) drained roasted red | ||
| Bell pepper, cut into medium dice (1/2 cup) | ||
| 1/2 | c | Green bell pepper, cut into medium dice |
| 1 | md | Scallion, sliced thin crosswise |
| 1/4 | c | Dry sherry |
| 1/2 | c | Chicken stock or canned chicken broth |
| 1 | ts | Cornstarch |
| 1/2 | c | Heavy cream |
| 1/2 | c | Loosely-packed parsley, minced |
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