Nothing’s as uplifting when you’re bored and stressed as a throwback meal from youth! So this week we’re feeling good with 70s dinner party favourite, Mushroom Chicken a la King https://bit.ly/2Xk1DfF! #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfoods #travelwithyourtastebuds #flexitariandiet #umami #blendability #relaxedeating #healthyeatinghabits #vegmeal #plantbased #mushroomsnacks #easyentertaining #vegetarian #lifeisgood #immunebooster #nourish #selfcare #eatwell #healthy #dinnerforone #snack #cheapeats #affordable #chickenalaking #chicken
Mushroom Chicken a la King
Serves 4-6
Ingredients
20g butter
10ml olive oil
½ green pepper, halved, seeded and finely chopped
1 onion, finely chopped
2 punnets Portabellini mushrooms, trimmed and sliced
15ml flour
250ml low sodium chicken stock
150ml milk
150ml cream
3ml salt
2ml black pepper
3 steamed or roasted chicken breasts, sliced
steamed rice, to serve
fresh salad, to serve
Method
1 Melt the butter and olive oil in a frying pan. Add the green pepper and onion and sauté to soften.
2 Add the sliced mushrooms and fry for a few minutes.
3 Remove the pan from the heat and stir in the flour. Gradually stir in the chicken stock and then the milk.
4 Replace the pan over the heat and cook until the mixture thickens and comes to the boil, stirring constantly. Add the cream and stir through. Season with salt and pepper.
5 Add the slices of chicken and heat through gently.
6 Serve with steamed rice and a fresh salad.
Cook’s tip:
Great to make ahead and freeze.