This dish is two fold since it is not only a classic dish (1950's) it also is a "cosplay" dish (technically :P) since its inspired by the old "Mad Men" show on AMC!

And this dish goes to :3

Original link - http://kitchenencounters.typepad.co.....ng-style-.html

For the chicken:

6 cups water (used four cups low salt Chicken stock, and 1 cup water...I didn't want the chicken to lose its flavor in poaching / boiling)

2 cups white wine

4 medium-sized dried bay leaves

juice from 1 lemon, cut in half (used a Meyer lemon, its flavor is a bit more subtle)

2 pounds chicken tenders, chopped into 3/4" chunks (Note: Boneless, skinless chicken breasts can be substituted with some compromise in taste and texture.)

Step 1. In an 8-quart stockpot, bring the water, wine, lemon juice, lemon rinds and bay leaves to a boil. Add the chicken.

Start timing immediately, and, cook until chicken is tender and just cooked through, about 6 minutes.

Drain into a colander, squeeze any juices and pulp remaining in the lemons over all, give everything a toss and set aside until cool enough to handle. Chop chicken into bite-sized 3/4" pieces and set aside.

(Here, I reserved the lemons, and fished out the chicken to put on a separate plate. I'll also add I cut the tenders themselves in half, just so that it would be easier to eat. Also, save the stock, you'll see why below.)

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For the sauteed vegetables:

3 tablespoons salted butter

12 ounces white mushroom caps, sliced

1/2 teaspoon garlic powder

1/2 teaspoon salt

1 1/2 cups frozen peas and diced carrots combo, unthawed (I had some baby carrots lying around that I chopped, but I refuse to put in peas...they're just nasty >_<)

I also had a lot of leftover onion from my burger recipe, so I sauteed those until caramelized. (roughly + 1/2 cup)

~ Step 1. Slice the mushrooms as directed. In a 3 1/2-quart chef's pan, melt the butter over low heat. Add the mushrooms.

Step 2. Add garlic powder and salt, increase heat to medium-high & cook until mushrooms are losing moisture & mixture is juicy, about 6 minutes. Add frozen vegetables. Cook until almost no moisture remains, 5-6 minutes. Transfer to a medium bowl and set aside.

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For the silky sherry cream sauce:

4 tablespoons salted butter

4 tablespoons all-purpose flour

1/8 teaspoon nutmeg

1/2 teaspoon: garlic powder, cayenne pepper & sea salt

1 teaspoon paprika (added a bit of smokiness)

3 cups heavy cream + up to 1/2 cup milk, to control consistency

(here, I had ONE cup light cream, and at least 3 cups milk...and thats more than enough)

2 cups finely-grated Parmigiano-Reggiano cheese (optional)*

2-4 tablespoons sherry, to taste

*Note: Parmigianno-Reggiano cheese is not a classic ingredient, but, when I'm serving a la king w/pasta I've gotta have it's tang, and, my family demands it. When I'm serving it with anything else, I do not put it in. Feel free to omit it with zero compromise in flavor or texture to the sauce.

Step 1. In a 3 1/2-quart chef's pan, melt the butter over low heat.

Increase heat to medium and stir in the flour, nutmeg, garlic powder, cayenne pepper and sea salt. Using a large spoon or a small whisk, stirring constantly, cook until mixture (roux) is thick, smooth and bubbly, about 30-45 seconds. This happens really fast.

Step 2. Add the cream, in a slow steady stream, stirring or whisking constantly.

Carefully adjust heat to a gentle simmer (not too high or it will scorch) and continue to cook until smooth, thickened and drizzly, about 2 minutes. Turn the heat off.

Step 3. Sprinkle in the optional Parm-Regg. Finely-grated cheese melts almost instantly. Stir until mixture is smooth and ribbonlike, adding milk if necessary, or, just because you want the sauce a little thinner. Add the sherry to taste. With or without cheese, you will have 3 1/2 cups of silky-smooth sherry-cream sauce.

Step 4. Turn heat off and fold in the chicken and vegetable mixture. Cover and allow to rest, on the warm stovetop, for 10-15 minutes, to allow the flavors time to marry. Serve scooped atop toast points, in puff pastry shells, or over steamed rice, cooked noodles or pasta. Garnish each portion with a a few pimientos, a sprinkling of cayenne pepper and/or a parsley sprig. Reheat leftover a la king mixture over low heat on the stovetop, adding a bit of milk, as necessary to control (thin) the consistency.

I used some leftover egg noodles here - and I did not throw out the stock from the chicken - rather, I used that to cook the noodles with, to give them an extra flavor boost.

I also saved the lemons, those were squeezed in the end in the cream sauce (it is going to get REAL thick, REAL quick, trust me!) and then chopped a jarred red pepper in there for flavor / color (you can also use roasted red peppers, will try that next time.)

Whew...this is a LOT of work, but very, very tasty! If the sauce is still too thick, and if there is still any of the stock leftover from the noodles (I'd recommend saving a cup just in case) just add until you get your desired consistency.

Enjoy!