That lime sherbert is really good. Clean, tart, refreshing. Don’t forget to taste and oversweeten before you freeze it (or it will be too tart).
I’m in kind of a comfort food mood, so for supper
Chicken à la King
2 chicken breasts
3 1/2 c. chicken stock
1 c. heavy cream
1/2 package frozen peas
6 “slices” roasted red peppers, chopped
1/2 T. poultry seasoning, (or 1 t. rubbed sage and 1/2 t. dried thyme)
salt and pepper
4 T. each: butter and flour
Your favorite biscuit recipe
Preheat the oven to whatever your biscuit recipe dictates.
Place the chicken in a pot with the stock, bring to a boil, then lower heat and simmer for 25 minutes. Remove and cool the chicken, then remove the meat and dice. Prepare the biscuits, up to cutting them out.
Make a roux with the butter and flour, then add the stock and cream. Bring to a boil over medium heat, stirring constantly, until it thickens, then cook for an additional minute or two. Add the herbs, the salt and pepper to taste, the peas, and the roasted red peppers, and pour into a baking pan. Cut out the biscuits and place on top, then bake until the biscuits are done and everything is bubbly.
