Chicken à La King

Serves 8

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

Recipe Category

Poultry – Chicken

Products in this recipe

Chicken Spice, White Sauce Powder, Liquid Chicken Stock

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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 (15ml) butter
2 T (30ml) olive or canola oil
200g 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.