Chicken A La Princess

I named this after me… My Hubby calls me Princess, so I always feel like one. Anyway, when Linda and I were growing up our mother used to make chicken a la king. It wasn’t my favorite, but I always loved the Popovers she would make with them. Although I’ve never had success with popovers before, I finally found out why one day when I was checking out Food Wishes… Don’t preheat the oven! Now I can make popovers with confidence and gusto! So with that in hand, I set out to make a chicken A La something that I would like, so here it is! Chicken A La Princess…

Chicken A La Princess
2 cup leftover chicken from a roaster
2 cups sliced Crimini mushroom
4 cups fresh baby spinach
1 cup chicken stock
1/2 tsp salt
1 tsp pepper
1 tbs olive oil
More cracked black pepper

Bechamel Sauce
3 Tbs butter
1/2 cup shallots chopped
2 Tbs flour
2 cups milk
salt & pepper

In a pan melt the butter and add flour. Cook for 2 to 3 minutes then add heavy cream and cook on low until mixture thickens. Next add all the ingredients from the Chicken A La Princess and cook an additional 15 minutes on medium low. Pour over cooked Popovers and serve.

1 cup flour
1/2 tsp salt
2 large eggs
1 cup milk

Mix the flour, salt, eggs and milk together with a whisk. Do Not preheat the oven. Generously grease a muffin tin and fill each well  3/4 up in each one. Place in a COLD oven and set the temperature to 450. Bake for 30 minutes. Delicious!


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20 thoughts on “Chicken A La Princess

  1. The first time I made popovers was in grade 8 class at school. I did not know how lucky I was until years later. My first cooking classes. Memories of popovers! Very creative way of serving home made popovers! Yum! 💖


  2. For your Chicken A La Princess, do you just combine all the ingredients and heat them up in a pan? And then add the sauce afterwards? I’ve never made chicken a la anything so I was just curious on the method, 🙂


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