Chicken ala King

By Nicky Corbishley · kitchensanctuary.com

4 servings

prepSlice 12 baby chestnut mushrooms in half
prepPeel and slice 1 large onion
prepChop 2 large cooked chicken breasts into bite-sized chunks (about 250 g / 9 oz)
3 tbsp / 45 ml olive oil, divided	Sauté mushrooms until golden, 3–4 min	Sauté onion until edges brown, 5–6 min	Stir in flour, cook 1 min	Whisk in stock & milk, thicken	Add sherry, salt & pepper	Stir in chicken & mushrooms, heat 2 min	Serve over rice, garnish with parsley
12 baby chestnut mushrooms, sliced in half
1 large onion, peeled and sliced
2 tbsp / 15 g plain all-purpose flour
280 ml / 1 cup + 3 tbsp hot chicken stock
200 ml / 3/4 cup + 1 tbsp semi-skimmed or full-fat milk
1/2 tsp dried thyme
2 tbsp / 30 ml dry sherry
1/4 tsp salt
1/4 tsp black pepper
2 large cooked chicken breasts, chopped into bite-sized chunks (about 250 g / 9 oz)
chopped fresh parsley

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