Who doesn’t love a hearty, creamy, flavourful pasta dish? With only three core ingredients, Chicken à la King stays a classic dish that allows you to truly make it your own.
All you need is a quick 25-minute break from start to finish, and voila! A delicious dish awaits you.
In this specific recipe, we will be adding mushrooms, red sweet pepper, and some spring onions for that extra pop of flavour. Let your creative juices flow when it comes to the extra ingredients that you would like to add to spruce it up. There are really no limits to what you could add, even if it depends on what is left in the pantry… And truth be told, we’ve all been there before! In this recipe we have opted for frozen peas as one of our optional ingredients, but if you’re not a fan of peas you need not add it! Depending on your mood you can even replace the pasta with rice, for a more traditional take on this meal.
This dish has been around since we can remember, with so many variations. At least a few of us have had a Chicken à la “Peter”, or a Chicken à la “Susan”. But now it’s time to create your very own Chicken à la “you”!
Chefs Tip for Chicken à la King
When cooking your chicken, make sure to cook it on a moderate heat instead of flash-frying it. The secret to a great Chicken à La King is the juicy and tender chicken pieces.
- 5 chicken breasts cubed
- ½ cup chicken stock oil and butter
- 250 g Pasta
- ½ cup salted butter
- 2 punnets mushrooms washed and sliced
- ½ cup all-purpose flour
- 2 cups chicken broth
- 200 ml cream
- 1 cup red sweet pepper chopped
- 1 small bunch spring onions chopped
- black pepper freshly grounded
- frozen peas (optional)
- Heat a large heavy skillet over medium-high heat
- Add one tablespoon of vegetable oil and butter
- Place chicken breast cutlets into the skillet
- Season with salt and pepper
- Sauté until light golden brown
- Add the chicken stock and cook for 6 -10 minutes or until soft and done
- Set aside
- 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