goodtoknow user David has sent us his delicious recipe for chicken à la King. Cook chicken and peppers in a creamy white wine sauce for a quick and easy family dinner idea
- 200g red, green and yellow bell peppers
- 1 medium size onion (approx 160g )
- 4 medium chicken breasts (approx 380g)
- 5 small chicken stock cubes (approx 20g)
- 700ml boiling water
- 70g unsalted butter
- 4tbsp flour
- 100ml dry white wine
- 150ml dry sherry
- 2tbsp fresh light cream
Take equal quantities of red, green and yellow bell peppers and cut them into squares approximately ¾inch thick.
Cut the onion into approximately ¾inch squares to match the bell peppers.
Chop each chicken breast into 3 equal strips.
Place the chicken, bell peppers and onions into a saucepan together with the chicken stock cubes and cover the contents with the boling water. Bring all the the boil and simmer for around 5 mins.
Strain the contents, reserving the stock and juices.
With a new saucepan, melt the butter and add the flour to make a roux sauce. Make sure the flour is cooked out but not burnt.
Pour in the stock and stir until thick. Bring to the boil then add the chicken, pepper and onion mix.
Add the dry white wine and stir, then add the sherry and stir again. Bring to the boil, then add the cream and stir well.
This can be served with steamed white rice or even red rice if you prefer.