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Chicken à La King

Cook once, eat twice. This recipe freezes well. A traditional family favourite, always welcome on the menu with a side serving of rice.
Chicken à La King
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You Will Need:

Main Dish
  • 4 chicken breast fillets, each cut across the grain into 5 - 6 slices
  • Ina Paarman's Chicken Spice
  • 1 T (15 ml) butter
  • 2 T (30 ml) olive or canola oil
  • 200 g button mushrooms, sliced
  • 2 T (30 ml) Ina Paarman's White Sauce Powder
  • 1 cup (250 ml) full cream milk
  • 1 x 25 g Ina Paarman's Liquid Chicken Stock
  • chives for garnishing
Main Dish
  • 4 chicken breast fillets, each cut across the grain into 5 - 6 slices
  • Ina Paarman's Chicken Spice
  • 1 T (15 ml) butter
  • 2 T (30 ml) olive or canola oil
  • 200 g button mushrooms, sliced
  • 2 T (30 ml) Ina Paarman's White Sauce Powder
  • 1 cup (250 ml) full cream milk
  • 1 x 25 g Ina Paarman's Liquid Chicken Stock
  • chives for garnishing

Method:

Lightly season chicken with Chicken Spice. Heat butter and oil in a frying pan and add chicken, cooking on both sides until just lightly browned. Add sliced mushrooms and stir-fry with chicken for 1 minute, just to develop the flavour.

Mix the White Sauce Powder with a little milk to form a slurry, then add it, with the rest of the milk and the Liquid Chicken Stock, to the cooked chicken. Bring to the boil for 1 minute.

Serve with rice or tagliatelle noodles and a salad.

 

 

Chicken à La King

Cook once, eat twice. This recipe freezes well. A traditional family favourite, always welcome on the menu with a side serving of rice.
Chicken à La King

You Will Need:

Main Dish
  • 4 chicken breast fillets, each cut across the grain into 5 - 6 slices
  • Ina Paarman's Chicken Spice
  • 1 T (15 ml) butter
  • 2 T (30 ml) olive or canola oil
  • 200 g button mushrooms, sliced
  • 2 T (30 ml) Ina Paarman's White Sauce Powder
  • 1 cup (250 ml) full cream milk
  • 1 x 25 g Ina Paarman's Liquid Chicken Stock
  • chives for garnishing

Method:

Lightly season chicken with Chicken Spice. Heat butter and oil in a frying pan and add chicken, cooking on both sides until just lightly browned. Add sliced mushrooms and stir-fry with chicken for 1 minute, just to develop the flavour.

Mix the White Sauce Powder with a little milk to form a slurry, then add it, with the rest of the milk and the Liquid Chicken Stock, to the cooked chicken. Bring to the boil for 1 minute.

Serve with rice or tagliatelle noodles and a salad.

 

 

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