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Chicken à la King
Nato Zondagh
The beauty of this classic is that even with minimal cooking experience, you will still end up with a flavourful dinner!
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Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course
Main Course
Cuisine
Global
Servings
6
Ingredients
5
chicken breasts
cubed
½
cup
chicken stock oil and butter
250
g
Pasta
SAUCE
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)
Instructions
CHICKEN
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
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
Keyword
Chicken