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Monday, 17 February 2014

Chicken à la King

This is one of those comfort food-type meals that's easy to whip up and great as leftovers.  I like that it's got a little bit of everything in it - grain, meat, veggie, dairy.  I've also found it's one of those surprising meals that has both mushrooms and bell peppers, and yet kids still seem to love it.  Win-win!  Enjoy!

Chicken a la King ready to serve over brown rice. Yum!

Chicken à la King
Serves 4-6

Start cooking, according to directions:
1 1/2 - 2 cups brown basmati rice or brown rice
I recommend you start cooking the rice now because I find brown rice takes ~ 45 - 60 minutes to cook/rest.  Give yourself ~30 minutes for prep/cooking time for the chicken/veggie part of the recipe.

In a large, low saucepan with high sides melt over medium heat:
1/2 cup butter

Add and cook until peppers are just getting soft, but still a bit crisp:
1 cup sliced button mushrooms
1 large green bell pepper, chopped
1/2 - 1 small red bell pepper, diced
Veggies prepped, and cooked until peppers are just tender.

Add and cook until mixture comes to a boil:
1 1/4 cup chicken broth OR 1 1/4 cup water + 1 - 1/2 tsp Asian mushroom seasoning
1 1/4 cup milk (lactose-free works great)
1/2 tsp salt
1/2 tsp pepper
Mixture just before coming to a boil. 

While mixture is heating, stir in a small bowl:
1/4 cup milk
3-4 Tbsp cornstarch

Once mixture is at a boil, add cornstarch/milk mixture in, stirring constantly 1-2 minutes until mixture has thickened.

Add in, and cook until hot:
2 cups cooked, chopped chicken (I like to buy the ready-roasted chickens and find about 1/2 chicken is about the right amount of meat)

Serve hot over brown rice.  We find leftovers are great, too! It reheats nicely.  Enjoy! 

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