Chicken a la king with peppers
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 1.2 | kg | Chicken, dark & light meat (50/50) skinless |
| 1 | l | Water |
| 10 | g | KNORR Paste Bouillon Clear Chicken |
| 250 | g | KNORR White Roux |
| 30 | g | Flora Buttery Spread 2kg |
| 150 | g | Onions |
| 150 | g | Chestnut Mushroom |
| 125 | g | Red Peppers |
| 75 | ml | Sherry |
| 150 | ml | Meadowland Double – the benefits of double cream without the disadvantages |
Preparation
Advance preparation
Wash and prepare the vegetables. Warm the serving plates.
Method
1. Place the chicken in a large pan with the water and cook thoroughly. Drain and save the liquor, remove the cooked chicken meat, cut into small pieces.
2. Make up a chicken veloute by bringing 1ltr of the chicken liquor to the boil, season and flavour with the bouillon paste and thicken with 50g of white roux granules. Cover and keep hot.
3. Add the flora to a sauce pan, bring to a medium to high heat and lightly cook the onions, mushrooms and peppers without colour until tender.
4. Add the chicken, veloute and sherry, cook gently for 2 - 3 minutes.
5. Adjust the consistency if necessary, add the cream and serve centre of plate.
Service Hint
Serve with steamed or boiled KNORR Long Grain Rice.
Handy Hints
For a vegetarian version, substitute chicken with Quorn and KNORR Chicken Bouillon with KNORR Vegetable Bouillon.
Healthy Hint.
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
Although Meadowland is a healthier alternative to cream please note that these recipes are indulgent recipes
