I love chicken a la king! My mum made it all the time growing up but she used tins of condensed soup for her sauce so I wanted to make a version a lot lower in salt but still taste the same. Managed it and it is so good, full of flavour and delicious. I hope you enjoy.
Serves 2 big portions. I serve with rice and green peas as my mum always did.
You will need
- large knob of butter and oil to cook
- 1 onion
- 250 grams button chestnut mushrooms
- 1 red pepper
- 1 green pepper
- 1/2 cup double cream
- 2 tbsps cornflour
- 1/2 cup hot water
- 1 low salt vegetable stock cube (my baby had some, feel free to use normal)
- 1 shot glass whiskey (you can use brandy but we don’t keep that in the house)
- 2 chicken breasts
- 2 garlic cloves
- 1 teaspoon paprika
- 1 teaspoon white pepper
Firstly prep your ingredients, slice up the mushrooms and peppers, finely dice the onion and chop chicken into bite sized chunks.
In a heavy ceramic pan, heat the oil and butter and fry the onion and chicken for 5 minutes before adding in the mushrooms and peppers. Put on a lid and cook on low for 5 more minutes until veg is soft and chicken cooked through. You’ll want to give it a stir every so often to prevent it sticking.
Sprinkle over paprika and white pepper and then add the whiskey, cook for a couple of minutes (lid off) until whiskey is all cooked away/evaporated.
Mince garlic into a measuring jug and add in the cream, water and crumble in the stock cube. Pour into the pan and simmer on a low heat for 15 minutes.
Cook rice and peas to serve along side now if using.
Mix cornflour with a little water to make a thin paste and stir through sauce to thicken, cook for a minute more and then serve.