Chicken a la King

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.