Chicken à La King

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 […]

YOU WILL NEED

  • 4 chicken breast fillets, each cut across the grain into 5-6 slices or 400g whole mini fillets
  • Ina Paarman's Chicken Spice
  • 1 T (15ml) butter
  • 2 T (30ml) olive or canola oil
  • 200g button mushrooms, sliced
  • 2 T (30ml) Ina Paarman's White Sauce Powder
  • 1 cup (250ml) full cream milk
  • 1 x 25g Ina Paarman's Liquid Chicken Stock
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 of Liquid Chicken Stock, to the cooked chicken. Bring to the boil for 1 minute.

Serve with rice or tagliatelle noodles and a salad.