Chicken à la king
Serves 4
Easy
Prep:
Cook:
This easy recipe transforms cooked chicken into a creamy, comforting dinner with mushrooms, peppers and a splash of sherry
Skip to ingredients
Units:
- 300g chestnut mushroomssliced
- 1 tbsp vegetable or sunflower oil
- 1 tbsp butter
- 1 onionfinely chopped
- 1 green pepperchopped
- ½ tsp paprika
- ½ tsp Dijon mustard
- 50ml dry sherry
- 4 cooked chicken breastsroughly chopped
- 250ml chicken stock
- 300ml double cream
- 150g roasted red peppersfrom a jar
- ½ lemonjuiced
- cooked riceto serve
Nutrition: per serving
- kcal686
- fat51g
- saturates28g
- carbs7g
- sugars6g
- fibre3g
- protein45g
- salt1.2glow
Method
step 1
Heat a large, dry frying pan over a medium heat and fry the mushrooms until their liquid has released and evaporated. Drizzle in the oil and fry for 5-6 mins more until golden. Remove from the pan and set aside.
step 2
Melt the butter in the pan and fry the onion and green pepper over a medium-low heat for 8-10 mins until softened. Stir in the paprika and mustard, then pour in the sherry and cook for 2 mins until the alcohol has cooked off.
step 3
Turn the heat up to medium and stir in the cooked chicken and mushrooms. Season, then pour in the stock, bring to a simmer and cook for 5 mins. Pour in the double cream and stir in the roasted red peppers. Cook for 2-3 mins more until the mixture is just simmering. Serve with cooked rice.
