Chicken A La King

Creamy Chicken A La King: A dish that is indeed fit for a king. Image: Supplied.

Chicken a la king: Rich and creamy for those rainy summer nights

If your South African sunset is ruined by rain, make the most of it with a rich and creamy comfort pasta. Try our chicken a la king recipe today!

Chicken A La King

Creamy Chicken A La King: A dish that is indeed fit for a king. Image: Supplied.

The afternoons are just rain and thunder storms, making you stay inside and snuggle up under the blankets. This also means that you want some comfort food without cooking for too long. Chicken a la king is a rich and creamy pasta recipe that’s ready in under 30 minutes and you probably already have the ingredients at home. With just a few ingredients and a lot of black pepper, you have a real family treat coming.

Chicken a la king suggestions

If you like cooking, you’ll understand that layering flavour is important, which is why we are browning the chicken first before making the sauce. Use one pan and deglaze with some stock or wine so that you can keep some of the caramelised bits of chicken which still have lots of flavour. This pasta recipe goes well with fettuccine pasta and with a thick sauce, will stick to the pasta for the perfect bite. The recipe loves black pepper and a squeeze of lemon.

ALSO READ: Mushroom and herb rigatoni pasta

If your South African sunset is ruined by rain, make the most of it with a rich and creamy comfort pasta. Try our chicken a la king recipe today!

Last updated on 9 November 2022

Chicken a la king recipe

4 from 14 votes
Recipe by Irene Muller Course: DinnerCuisine: GlobalDifficulty: Easy
Servings

6

servings
Prep time

5

minutes
Cooking time

20

minutes
Total time

25

minutes

Ingredients

  • CHICKEN
  • 5 5 chicken breasts, sliced in small cubes or strips

  • ½ cup ½ chicken stock

  • oil and butter

  • SAUCE
  • ½ cup ½ salted butter

  • 2 2 small punnets mushrooms, washed and sliced

  • ½ cup ½ all-purpose flour

  • 2 cups 2 chicken broth

  • 200 ml 200 cream

  • 1 cup 1 red or green sweet pepper, chopped

  • 1 1 small bunch spring onions, chopped

  • black pepper

  • frozen peas (optional)

Method

  • CHICKEN
  • Season the chicken with salt and pepper.
  • Heat a large heavy skillet over medium-high heat.
  • Add one tablespoon vegetable oil and butter. 
  • Place chicken breasts cutlets into the skillet. 
  • Sauté until light golden brown.
  • Add the chicken stock and cook 6 -10 minutes or until soft and done.
  • Set aside.
  • SAUCE
  • In the same saucepan, melt the butter over medium-high heat. Add the mushrooms and cook until the mushrooms are soft, about 5 minutes.
  • Add the sweet peppers and chopped spring onions.
  • Add the chicken broth and cook for about 15 minutes. You can also scrape the burned bits off the bottom of the pan.
  • Add the flour and stir until there are no specks of flour left; bring to the boil.
  • Reduce the heat to low and simmer until the sauce has thickened, about 3 minutes.
  • Working quickly, slowly pour in the cream while whisking vigorously.  Cook a few minutes more. 
  • Add the cooked chicken and mix well.  
  • Season to taste with black pepper.
  • Serve with rice or pasta.

Notes

  • Serve with tagliatelle pasta or rice.

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