Chicken ala King
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) | |||||||
| 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 | |||||||
| 15 g plain all-purpose flour | |||||||
| 280 ml + 3 tbsp hot chicken stock | |||||||
| 200 ml + 1 tbsp semi-skimmed or full-fat milk | |||||||
| 1/2 tsp dried thyme | |||||||
| 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) | |||||||
| chopped fresh parsley | |||||||
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