Cookbook:Chicken à la King
Cookbook | Ingredients | Recipes
Chicken à la King | |
---|---|
Category | Chicken recipes |
Servings | 2 |
Time | 30 minutes |
Difficulty |
IngredientsEdit
- 2 boneless, skinless chicken breasts, cubed
- 1 Tablespoon olive oil
- 1 small onion, diced
- 3½ ounces / 100 g sliced white mushrooms
- 3½ ounces / 100 g chopped pimentos or other mild chili peppers
- 3 Tablespoons / 45 g butter
- 2 Tablespoons / 20 g all-purpose flour
- Salt and pepper to taste
- 1 cup / 240 ml milk
ProcedureEdit
- Sauté the chicken cubes, onion, mushrooms, and pimentos in the olive oil in a skillet.
- Combine the flour, salt, and pepper in a small bowl or cup.
- In a saucepan, melt the butter, stir in the flour mixture, and cook over medium heat for about a minute.
- Add the milk and stir till thickened.
- Add the chicken and vegetable mixture to the sauce; stir together and cook a few more minutes.
- Serve over biscuits or toast.
Notes, tips, and variationsEdit
- You can add one or two cloves of finely diced garlic to the chicken and vegetable mixture; add it last, when the chicken is almost done, because garlic burns quickly.
- You can add ½ teaspoon chicken bouillon powder to the flour instead of the salt and pepper.
- You can serve over toasted English muffins, rice, or pasta instead of biscuits or toast.