Chicken a la king

 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.


Published by Jodie

I love creating new recipes and twists on classics. I hope you enjoy my recipes.

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