Rich and creamy, this chicken recipe can be served over rice, pasta, toast and even as filling for a pot pie!
While most chicken a la king is made with heavy cream and butter, this easy recipe uses for low-fat milk and olive for a healthier meal. You can add some peppercorn to add a spicy edge and root vegetables like potatoes and carrots for a heartier meal.
Trivia: No one knows exactly who and when this dish was created. Claims of its origin reportedly trace back to the 1880s. In fact, the recipe to this classic dish is said to first appear in 1893 in The New York Times.
- 1 tbsp Olive Oil
- 200 g boneless chicken breast fillets, sliced
- 1/2 White Onion\, sliced
- 1/2 stalk Celery, chopped
- 50 g White Button Mushrooms, halved or quartered
- 1/2 Red Capsicum, peeled and sliced
- 50 grams Frozen Peas
- 1 1/2 tbsp Flour
- 250 ml Milk, low fat or skimmed
- Handful of Fresh Parsley, chopped for garnish
- Salt and Pepper, to taste
Heat olive oil in a pan.
Add chicken breast meat, onions, celery, white button mushrooms and capsicum. Cook until slightly brown.
Add in frozen peas and sprinkle plain flour over pan.
Add in milk and stir through.
Season with salt and pepper to taste.
Serve with white rice and garnish with fresh parsley.
Love the creaminess of this dish? Switch up and use tuna instead of chicken for a different taste.