The afternoons consist solely of rain and thunder storms, forcing you to remain indoors and seek shelter beneath the covers. That’s why you’re looking for easy, comforting meals. You probably already have the ingredients for Chicken a la King, a rich and creamy pasta dish that can be prepared in about 30 minutes. You can make a delicious meal for the whole family with only a few simple items and a generous amount of black pepper.
Chicken a la king tips
Browning the chicken first before preparing the sauce is a good way to add depth of flavour, which is why we’re doing it. To retain some of the chicken’s caramelised pieces, which are still full of flavour, use one pan and deglaze with some stock or wine. This dish is best served with fettuccine pasta and a sauce that is thick enough to cling to the noodles. Add some freshly squeezed lemon juice and freshly cracked black pepper to the mixture and watch it come to life.
In the event that rain prevents you from enjoying a beautiful South African sunset, you can always make the most of the situation by enjoying a bowl of warm, comforting pasta. Don’t wait any longer to give this Chicken a la King recipe a try.
Chicken a la king recipe
Course: Dinner
Cuisine: Global
Difficulty: Easy
Servings: 6 servings
Prep time: 5 minutes
Cooking time: 20 minutes
Total time: 25 minutes
Ingredients
- CHICKEN
-
5 chicken breasts, sliced in small cubes or strips
-
½ cup chicken stock
-
oil and butter
- SAUCE
-
½ cup salted butter
-
2 small punnets mushrooms, washed and sliced
-
½ cup all-purpose flour
-
2 cups chicken broth
-
200ml cream
-
1 cup red or green sweet pepper, chopped
-
1 small bunch spring onions, chopped
-
black pepper
-
frozen peas (optional)
Method
- CHICKEN
- Season the chicken with salt and pepper.
- Heat a large heavy skillet over medium-high heat.
- Add one tablespoon vegetable oil and butter.
- Place chicken breasts cutlets into the skillet.
- Sauté until light golden brown.
- Add the chicken stock and cook 6 -10 minutes or until soft and done.
- Set aside.
- SAUCE
- In the same 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. You can also scrape the burned bits off the bottom of the pan.
- Add the flour and stir until there are no specks of flour left; 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.
- Serve with rice or pasta.
Notes
- Serve with tagliatelle pasta or rice.