Chicken a la King

Based on 1 ratings

Jody Kolbee

Community Member

Difficulty

Easy 👌
60
min.
Preparation
0
min.
Baking
10
min.
Resting

Ingredients

Servings:-4+
700 g chicken breasts (boneless, skinless)
250 g portobello mushrooms
onion
bell pepper
1 tsp salt
1 g pepper
1 tsp smoked paprika powder (for marinating)
1 tsp onion powder (for marinating)
1 tsp garlic powder (for marinating)
25 g butter (for frying)
250 ml chicken stock
150 ml sherry
2 tbsp flour (for thickening)
1 sprig thyme
2 cloves garlic
250 ml cream (for thickening)

Utensils

  • 2 knives
  • 1 cooking spoon
  • 1 frying pan (large, deep)
  • 1 whisk
  • Step 1/5

    • 700 g chicken breasts (boneless, skinless)
    • 1 tsp salt
    • 1 tsp smoked paprika powder (for marinating)
    • 1 tsp onion powder (for marinating)
    • 1 tsp garlic powder (for marinating)
    • 1 knife

    Slice your chicken breast fillets into chunky strips across the breadth of the chicken, then transfer into a bowl. Sprinkle in your smoked paprika, garlic powder, onion powder and a pinch of salt. Mix together well till the chicken is sort of marinated.

  • Step 2/5

    • 1 cooking spoon
    • 1 frying pan (large, deep)

    Heat up a large skillet or pan to about medium heat, and transfer the chicken into the pan a little bit at a time till they're all evenly cooked. Once each portion is well cooked, transfer into a clean bowl and set aside.

  • Step 3/5

    • 250 g portobello mushrooms
    • 1 g pepper
    • 25 g butter (for frying)
    • 1 knife

    Assuming your mushrooms are already cleaned, slice them up into nice thick slices and transfer them into the same skillet/pan with a generous knob of butter. Sprinkle in some freshly ground black pepper (a good amount) as the pepper brings out the flavour in the mushrooms. Fry the mushrooms until they're really well browned, and crisping slightly on the edges. Once cooked, transfer into the same dish the chicken is in and set aside.

  • Step 4/5

    • onion
    • bell pepper
    • 150 ml sherry
    • 1 sprig thyme
    • 2 cloves garlic

    Roughly chop up a medium-large onion and one bell pepper (green or red, doesn't matter). Add a knob of butter to the pan, along with the onions and peppers and saute until soft and slightly golden (5 to 10min will do on medium to high heat). Once the onions and peppers are soft and have a touch of colour, pour in your sherry wine (a good chardonnay will also do) and cook until the liquid has reduced to about half.

  • Step 5/5

    • 250 ml chicken stock
    • 2 tbsp flour (for thickening)
    • 1 whisk

    Once the wine has reduced, sprinkle in your flour, and stir throughout your mixture in the pan. It's important that the "rawness" of your flour is cooked out for at least 2min in your pan and spread evenly. Once done, grab a large whisk and your chicken stock and pour in slowly and whisk through to create a sauce/gravy. Keep pouring your chicken stock in and stirring until all the liquid is included and your sauce has a good consistency.

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