The name of William King is not listed among the great ones of the earth. No monuments will ever be erected to his memory, for he was only a cook. Yet what a cook! In him blazed the fire of genius which, at the white heat of inspiration, drove him one day, in the old Bellevue, in Philadelphia, to combine bits of chicken, mushrooms, truffles, red and green peppers and cream in that delight-some mixture which ever after has been known as "Chicken a la King." ~ source: Wikipedia
This is my mom's take on the classic and a firm family favourite! There is a lot of chopping and general faffing around with this one, but the end result is worth it. Every family has their own recipe it would seem, so I hope you like our version.
- 4 x boneless, skinless chicken breasts
- 1 x red and green pepper, diced
- 1 x large onion, diced
- 1 x garlic clove, crushed
- A handful of button mushrooms, sliced
- 1 x single cream
- 1 x sachet cream of chicken soup powder
- 1 x chicken stock cube
- 1 x teaspoon olive oil
- Salt & pepper
- Dissolve the stock cube in some boiling water. Add the chicken breasts ensuring that the liquid just covers the breasts. Poach gently until the chicken is cooked through. About 15 minutes.
- Once the chicken is cooked through, set aside and reserve the poaching liquid.
- In a measuring jug, mix the soup powder with the cream and add the poaching liquor to make up 1 pint (600ml) of liquid.
- Once the chicken has cooled, shred finely. (This is really time consuming, so you could just chop into thin slices if you're feeling lazy!) Heat the olive oil in a frying pan and fry the garlic, onions and peppers until the onions are translucent but not browned. Then add the mushrooms.
- Once the mushrooms start to soften, add the shredded chicken and the liquid.
- Season with salt and pepper.
- Stir well until the sauce has thickened. If the sauce doesn’t thicken enough add a bit more soup powder.
- Check the seasoning again and serve.
This goes well with some plain boiled rice.