Chicken - Chicken A La King
- Serves 4
- They say you can't keep a good man or a good recipe down, and this old favourite, Chicken รก la King has become hugely popular once again. Made properly according to the classical recipe given here, you can't fail. Not everybody likes peppers - if in any doubt leave them out.
Ingredients
- 4 chicken breasts
- 2 t (10 ml) Ina Paarman's Garlic & Herb Seasoning
- 1 cup (250 ml) hot water
- 2 t (10 ml) Ina Paarman's Chicken Stock Powder
- 1 onion, finely chopped
- 1 T (15 ml) butter
- 1 T (15 ml) canola oil
- ½ red bell pepper, seeded and finely chopped (optional)
- 1 punnet (200 g) sliced mushrooms
- 1 cup (250 ml) white wine or chicken stock
- 3 T (45 ml) Ina Paarman's White Sauce Powder
- 1 cup (250 ml) cream or full cream milk
- 2 T (30 ml) chopped fresh parsley
- freshly ground black pepper
Variation
Add 1 cup of frozen peas to the rice, omit the bell pepper.
Ina Paarman
For more delicious and simple recipes visit the Ina Paarman website.
Instructions
- Season the breasts on both sides with Garlic & Herb Seasoning. Lay them in a frying pan. Mix the hot water and Chicken Stock Powder and pour carefully in on the side of the pan. Cover pan with a lid. Simmer slowly for 10 minutes. Turn the breasts over, simmer for a further 3 minutes. Remove the pan from the heat but leave the breasts in the covered pan, in the stock to cool for 10 minutes. Remove and slice them across the grain into fine slices. Reserve the stock
- Sauté the onion and bell pepper in the butter/oil mixture until soft and just beginning to brown. Add mushrooms and stir-fry over high heat until the mushrooms start drawing water. Add the wine and fast boil (open) until half of the wine has evaporated.
- Whisk the White Sauce Powder into the remaining stock from the chicken in the pan, add cream. Stir over medium heat until it thickens. Add sliced chicken and parsley. Taste for seasoning.
- Serve with white rice. Pass the black pepper mill at the table
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