Go Back
Print
Recipe Image
Smaller
Normal
Larger
Chicken à la King
Irene Muller
Rich and creamy and utterly delicious Chicken à la King...you can never go wrong with this old-school dinner classic.
5
from
12
votes
Print Recipe
Pin Recipe
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course
Main Course
Cuisine
Global
Servings
6
Ingredients
CHICKEN
5
chicken breasts
cubed
1/2
cup
chicken stock
oil and butter
SAUCE
1/2
cup
salted butter
2
punnets
mushrooms
washed and sliced
1/2
cup
all-purpose flour
2
cups
chicken broth
200
ml
cream
1
cup
sweet red pepper
chopped
1
small bunch
spring onions
chopped
black pepper
freshly grounded
frozen peas (optional)
Instructions
CHICKEN
Heat a large heavy skillet over medium-high heat.
Add one tablespoon of vegetable oil and butter.
Place chicken breasts cutlets into the skillet.
Season with salt and pepper.
Sauté until light golden brown.
Add the chicken stock and cook 6 -10 minutes or until soft and done.
Set aside.
SAUCE
In a large saucepan, melt the butter over medium-high heat.
Add the mushrooms and cook until the mushrooms are soft, about 5 minutes.
Add the sweet peppers and chopped spring onions.
Add the chicken broth and cook for about 15 minutes.
Add the flour and stir until there are no specks of flour left and bring to the boil.
Reduce the heat to low and simmer until the sauce has thickened, about 3 minutes.
Working quickly, slowly pour in the cream while whisking vigorously
Cook a few minutes more.
Add the cooked chicken and mix well.
Season to taste with black pepper.