Chicken à la King Shortcake
Chicken à la King Shortcake
Ingredients
- 2 cups (500 ml) unbleached all-purpose flour
- 2 teaspoons (10 ml) baking powder
- 2 teaspoons (10 ml) sugar
- 1/4 teaspoon (1 ml) salt
- 1/2 cup (125 ml) cold salted butter, cut into cubes
- 1 cup (250 ml) milk
- 1 1/2 lb (675 g) skinless, boneless chicken breast, diced
- 1 onion, chopped
- 2 red bell peppers, diced
- 8 oz (227 g) white mushrooms, quartered
- 3 tablespoons (45 ml) olive oil
- 3 tablespoons (45 ml) butter
- 1/4 cup (60 ml) flour
- 2 1/2 cups (625 ml) milk
- 1 pinch ground nutmeg
- 1/2 cup (125 ml) 35% cream
- Salt and pepper
Instructions
- With the rack in the middle position, preheat the oven to 190°C (375°F). Line a cookie sheet with parchment paper.
- In a food processor, pulse the flour, baking powder, sugar and salt to combine. Add the butter. Pulse briefly until the mixture resembles coarse sand. Add the milk and pulse again a few seconds at a time until the dough begins to forms a ball. Remove the dough from the food processor. Shape into a ball.
- On a floured work surface, roll the dough into a 15 cm x 23-cm (6 x 9-inch) rectangle. Cut into 6 squares and arrange them on the cookie sheet.
- Bake until the shortcake begins to turn golden, about 25 minutes.
- Let cool, then cut each piece in half horizontally. Set aside.
Chicken à la King Shortcake