Easy Chicken a la King
Tender chunks of chicken with red peppers and mushrooms in a creamy sauce. Serve on a bed of fluffy white rice with a side of green salad.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4 people
- 1 cup Red Bell Pepper diced
- 1 cup Onion diced
- 1 cup Mushrooms diced or quartered depending on size
- ½ cup Frozen peas
- 3 cups Cooked chicken shredded
- 3 Tablespoons Butter
- 2 cups Milk
- 2 - 3 Tablespoons Cornflour
- 150 ml Single Cream
- 2 Tablespoons Olive Oil
- Salt and pepper to taste
Onions, Pepper and Mushrooms
Heat the olive oil in a saucepan.
Add the onions and red pepper and saute gently until soft.
Add the mushrooms and stir through.
Season to taste (optional)
Turn down the heat, cover the saucepan with a lid and let the vegetables cook very slowly until the mushrooms are cooked and softened. (About 5 minutes).
Make the sauce
Melt 3 Tablespoons butter in another saucepan
Mix 2 Tablespoons cornflour with 2 cups Milk until there are no lumps and add to the butter.
Bring to the boil, then turn the heat down and allow to simmer, stirring continuously, until the mixture has thickened.
Season with salt and pepper (optional)
Put it all together
Add the sauteed onions, pepper and mushrooms to the sauce
Add the peas to the sauce
Add the shredded chicken to the sauce
Mix thoroughly to combine
Simmer on a very low heat for 5 minutes to allow the flavours to combine.
Serve on a bed of rice with a leafy green salad on the side
Don't allow the vegetables to brown - brown vegetables make for brown sauce, and we want the sauce to be lovely and white.
To thicken the sauce - if the sauce does not thicken sufficiently then mix a further tablespoon of cornflour with a little extra milk and drizzle into the sauce, stirring continuously, until the desired consistency is reached.
Seasoning - as with all recipes, test for seasoning at every step.
Calorie count does not include rice