Chicken à la king

4 servings Prep: 15 mins, Cooking: 45 mins
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By Food24 October 29 2012
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Ingredients (9)

2 Tbs pnp butter
1 onion — finely chopped
100 g button mushrooms — whole
450 g chicken breast fillets — cubed
1 red pepper — small, deseeded and sliced into strips
1 sea salt and freshly ground black pepper
4 Tbs sherry
180 ml stock — chicken
50 ml cream — PnP
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Method:

Melt the butter in a large heavy-based pot over medium heat.

Sauté the onion until just tender. Add the mushrooms and cook without colouring them.

Once cooked, remove the mushrooms and onion with a slotted spoon and set aside.

Add the chicken and red pepper to the pot and cook until the chicken is golden brown, straining off any excess fat.

Add the sherry and stock and simmer over a low heat until the chicken is cooked through.

Add the onion and mushroom mixture and stir well, bringing it to the boil.

Remove the pot from the heat and finish off by stirring in the cream and tasting for seasoning. Serve immediately with rice.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.
 



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