SOUTHWEST CHICKEN À LA KING

14 portions ()


3/4 cup	Butter, unsalted
3/4 cup	Shallots, peeled, minced
3/4 cup	All-purpose flour
9 cups	Chicken broth
3/4 cup	Sherry, dry
14 leaves	Cilantro, fresh
3 sprigs	Thyme, fresh
6-1/4 cups	Shiitake mushrooms, trimmed, cut into 1/2-inch slices
1-1/2 cups	Carrot, peeled, diced
2-1/4 tsp	Salt, kosher
1-1/4 tsp	Black pepper, ground
1/4 tsp	Cayenne pepper
2 tsp	Cumin, ground
1-1/4 cups	Heavy cream
1 (28 oz) can	Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
3-1/4 lbs	Chicken, cooked, pulled
2-1/2 tbsp	Chives, fresh, snipped
2-1/2 tbsp	Cilantro, fresh, minced

Percent Daily Values are based on a 2,000 calorie diet

Step 1

In a large saucepan over medium heat, melt ¼ cup butter; sauté the shallots until softened, about 4-5 minutes. Add the flour; cook and stir with a wood spoon for 2 minutes. Whisk in the chicken broth and sherry; cook and stir until mixture comes to a boil. Add the cilantro and thyme; reduce heat to low. Simmer for 30 minutes, stirring frequently. Strain through cheesecloth.
Step 2

Meanwhile; in a separate pan, sauté the mushrooms and carrots with the remaining butter for 5 minutes or until golden brown. Season with salt and pepper. Add the strained chicken broth, cayenne pepper and cumin. Stir in the cream. Add the Ro*Tel Diced Tomatoes & Green Chilies, cooked chicken, chives and cilantro; cook until a temperature of 165°F is reached.
Step 3

Serving Suggestion
Southwest Chicken a la King is delicious on its own, served over biscuits or wrapped in tortillas.