We’ve added some spice for extra flavour to this classic.

Chicken à la king

Serves 4 

Ingredients

4 chicken breast fillets 

Salt and milled pepper 

1 Tbsp smoked paprika 

1 tsp chicken spice 

3-4 Tbsp olive oil blend 

2 red peppers, sliced 

1 green pepper, sliced 

2 onions, halved and sliced 

4 cloves garlic, chopped 

500g white button or portabellini mushrooms 

To add after defrosting 

1 ½ cups chicken stock 

2 cups cream 

½ cup frozen peas 

Handful chopped parsley 

Cooked pasta or rice 

Method

1. Slice chicken into long strips. Season chicken well, toss in spices to coat all over.

2. Heat oil in a pan over high heat, then fry chicken until golden brown on both sides, about 3 minutes a side. (Note: the chicken won’t be completely cooked through yet). Set aside. 

3. Heat oil in a pan over high heat and fry peppers for 3-5 minutes or until it gets some colour, but still holds its shape. Remove and lower heat.

4. Add another splash of oil and sauté onions and mushrooms on medium heat for 8 minutes. Add garlic, fry for another minute to cook and return all ingredients to the pan.

5. If freezing, toss together cooked ingredients and set aside to cool completely before freezing. Defrost at room temperature first before cooking again. 

6. Combine the chicken mixture, stock and cream.

7. Bring to a quick simmer for 5-8 minutes or until reduced to a thick, creamy consistency. 

8. Season, then add peas and parsley. Serve with pasta or rice. 

Recipe & styling: Liezl Vermeulen 

Photography: Austin Taylor 

Also read: Spicy herb roast chicken