Chicken a la King | Cookdtv

Cookdtv

Name: Chicken a la King
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Mixed Chicken (8 Pieces); Celery; Simply Organic Bay Leaf; Carrot; Cebollitas Bunch; Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Global Selects White Pepper from Malaysia; Talking Rain AQA Water, 9.5 pH; Land O Lakes Butter, with Olive Oil & Sea Salt; Kitchen Basics Chicken Stock; O Organics Milk, Low Fat, Organic; Morton Iodized Salt, 26 Ounce; Land O Lakes Butter, with Olive Oil & Sea Salt; Large Yellow Egg Cake; The Devon Cream Company Double Cream, English; Giorgio Exotic Baby Button Whole; Capsicum; Little Bear Curly Parsley

Print recipe

Chicken a la King

Serves 415 mins prep30 mins cook

Rich and creamy Chicken a la King is an easy dinner recipe served with rice or pasta. This dish combines tender chicken with a flavorful stock and a velvety sauce made from butter, maida, milk, and fresh cream, finished with sautéed mushrooms and capsicum.

0 servings

What you need

oz chicken

cup celery

bay leaf

carrot

onion

tsp salt

McCormick Gourmet™ Global Selects White Pepper from Malaysia

tsp white pepper

cup water

Land O Lakes Butter, with Olive Oil & Sea Salt

tbsp butter

cup chicken stock

cup milk

tsp salt

tbsp butter

egg yolk

The Devon Cream Company Double Cream, English

cup double cream

cup button mushrooms

capsicum

tsp parsley

Shop Recipe

Instructions

1: Combine all the ingredients for the stock, bring to a boil and simmer for 15 mins until the chicken is tender.

2: Strain the stock and set aside. Reserve the chicken dices and the carrots.

3: Whisk the egg yolk and cream to make a liaison and set aside.

4: In a pan, for the sauce, melt butter and add the garlic. Add the maida, cook for 2 mins. Gently whisk in the chicken stock followed by milk.

5: To prepare the final dish, in the prepared sauce switch off the flame and whisk in to create a velvety and rich sauce.

6: Heat butter on a high heat and saute the mushroom and capsicum. Add into the prepared sauce and combine well. Add the carrots and chicken back. Finish with parsley. Serve hot with herbed rice.

View original recipe