VeganYoutiao
35 min · 759 kcal · Breakfast · American
American
Chicken à la King
Diced chicken folded through a sherried cream sauce with mushrooms, green pepper and pimiento, enriched with egg yolk and spooned over hot buttered toast. A hotel-dining-room classic from the turn of the last century, and still one of the quickest ways to turn cooked chicken into something worth sitting down for.
Method
- Have everything ready before you start, as the sauce moves quickly: dice 140 g of cooked chicken into 2 cm pieces, slice 50 g of button mushrooms thinly, finely dice 40 g of green pepper and drain and dice 20 g of pimiento.
- Melt 12 g of butter in a small heavy saucepan or sauté pan over a medium-low heat. Add the mushrooms and green pepper and cook gently for 5 minutes, stirring, until the pepper is tender and the mushrooms have given up their liquid and the pan looks dry again. Do not let the butter brown.
- Sprinkle in 8 g of plain flour and stir for 1 minute so the roux cooks through without colouring. Pour in 100 ml of hot chicken stock in three additions, whisking smooth between each, then simmer for 3 minutes until the sauce thickly coats the back of a spoon.
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572kcal
58gprotein
28gcarbs
26gfat
2gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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