Chicken à la King
- Time
- 30 minutes
- Servings
- 2
Ingredients
- 2 boneless, skinless chicken breasts
- Salt
- Pepper
- garlic powder
- 1 tablespoon (45 milliliters) olive oil
- 1 small onion, diced
- 3½ ounces (100 g) sliced white mushrooms
- 3½ ounces (100 g) chopped pimentos or other mild chile peppers
- 3 tablespoons (42 g) butter
- 3 tablespoons (23 g) all-purpose flour
- 13½–14½ US fl. oz. (400–430 ml) chicken broth (depending on the size of can or jar available in your area)
Method
- Season the chicken breasts with salt, pepper and garlic powder and then cube them into bite-size pieces.
- Sauté the chicken cubes, onion, mushrooms, and pimentos in the olive oil in a skillet.
- In a saucepan, melt the butter, stir in the flour and cook over medium heat for about a minute.
- Add the chicken broth and stir till thickened.
- Add the sauce to the chicken and vegetable mixture; stir together and cook a few more minutes.
- Serve over biscuits, toast or toasted English muffins.
Notes
- You can add 1–2 cloves of finely diced garlic to the chicken and vegetable mixture; add it last, when the chicken is almost done, because garlic burns quickly.
- You can serve over rice or pasta instead of biscuits, toast or English muffins.