Chicken a la King
Tender chicken, mushrooms, and sweet peppers in a rich cream sauce spooned over toast, the retro diner supper due for a comeback.
Ingredients (serves 4)
- 1.5 lbs chicken breast
- 8 oz mushrooms
- 1 bell pepper
- 1 cup frozen peas
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 2 cups chicken stock
- 3/4 cup heavy cream
- 8 slices bread
- 1 tsp salt
- 1/2 tsp black pepper
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Save this recipeInstructions
- 1
Cut the chicken into bite sized pieces and season with salt and pepper. Slice the mushrooms and dice the bell pepper.
- 2
Melt 2 tbsp butter in a 12-inch skillet over medium-high and cook the chicken 5 minutes until golden and just cooked through. Set aside.
- 3
Melt remaining butter, add mushrooms and bell pepper, and cook 5 minutes until softened.
- 4
Stir in flour for 1 minute, then whisk in chicken stock and cream and simmer 4 minutes until velvety.
- 5
Return the chicken with the peas and warm through 2 minutes. Taste for salt.
- 6
Toast the bread and serve the creamy chicken ladled generously over the top.
