Chicken ala King

• 1/4 cup butter, salted or unsalted
• 6 tbsp all-purpose flour
• 2 Shallots, minced
• 2 garlic cloves, minced
• 1/4 cup dry white wine
• 3 3/4 cup chicken stock, homade if possible
• 1/2 tsp black pepper and salt to taste
• 1/2 tsp dryed thyme
• 1 tsp fresh lemon juice
• 1 tsp hot sauce, such as Franks brand
• 1/2 cup heavy cream
• 1/4 cup grated romano cheese
• 1/4 cup chopped parsley
• 1 1/2 lb boneless, skinless chicken breasts
• 1 tbsp olive oil
• 8 oz mushrooms, sliced
• 3/4 cup chopped celery
• 3/4 cup chopped onion
• 3/4 cup chopped carrots
• 2 tbsp chicken broth

1. MAKE SAUCE
2. In a medium large saucepan melt butter, add shallots and garlic and soften
3. Add wine and cook until half gone then whisk in flour and cook on low 2 minutes
4. Slowly whisk in broth until smooth, add pepper, thyme, lemon, and hot sauce, bring to a low simmer ad simmer about 30 minutes.
5. Add cream and parsley ad cook 2 minutes, taste for salt and pepper.
6. Remove from ,heat and add cheee stir in set aside
7. COOK CHICKENPOX VEGETABLES
8. In a large skillet heat olive oil.
9. Season chicken with salt and pepper.
10. Saute turning once until cooked trough, remove to a plate
11. Add all chopped vegetables to skillet chicken was cooked in sprinkle lightly with salt and pepper, saute 2 minutes
12. Add the 2 tablespoons chicken broth , cover and steam vegetables until cooked through about 15 minutes
13. Add reserved sauce to vegetables
14. Add chicken, cut into bite sized pieces and heat through
15. Serve on pastry shells or any of re othere Options for serving.
16. A green salad bows great with this as well.

butter, flour, shallots, garlic, white wine, chicken stock, black pepper, thyme, lemon juice, hot sauce, heavy cream, romano cheese, parsley, chicken breasts, olive oil, mushrooms, celery, onion, carrots, chicken broth

Taken from cookpad.com/us/recipes/357734-chicken-ala-king (may not work)