Chicken à la King
Rich and creamy and utterly delicious Chicken à la King...you can never go wrong with this old-school dinner classic.
oil and butter
washed and sliced
sweet red pepper
frozen peas (optional)
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.
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.
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Recipe by The London Economic, thelondoneconomic.com