The Chicken À La King

• 1 1/2 lbs boneless chicken breasts
• 1 small onion, chopped
• 2 garlic cloves, crushed
• 1 cup celery, chopped
• 4 teaspoons olive oil
• 1/3 cup flour
• 1 cup milk
• 1 cup chicken broth
• 2 tablespoons sherry wine
• 1/4 cup chopped parsley
• 1/2 teaspoon paprika
• salt & freshly ground black pepper
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon chopped rosemary
• 1 teaspoon butter
• 1 red pepper, cut in cubes
• 1/4 cup light cream

1. Cut the chicken breasts into 1/2-inch cubes.
2. In a 12-inch skillet, heat the 4 teaspoons of olive oil over medium-high heat.
3. Add the cubed chicken, garlic, celery and the chopped onion; cook, stirring, until the chicken pieces are golden brown, about 8 minutes.
4. Stir in the 1/3 cup flour and cook 1 minute, stirring constantly. While stirring, gradually pour in the milk, sherry and chicken broth, and stir to blend.
5. Stir in parsley, paprika,poultry seasoning,rosemary, salt and pepper. Bring the mixture to a boil and cook, stirring occasionally, until thickened, 7 to 10 minutes. Taste to adjust seasoning.
6. Meanwhile, in another skillet, saute red pepper cubes in butter; add to chicken; stir in the cream.
7. Serve on patty shell, over rice or on toasts.

chicken breasts, onion, garlic, celery, olive oil, flour, milk, chicken broth, sherry wine, parsley, paprika, salt, poultry seasoning, rosemary, butter, red pepper, light cream

Taken from www.food.com/recipe/the-chicken-la-king-173838 (may not work)