Chicken a’ la king


  • 2 boneless, skinless chicken breasts (8 oz each) cut into bite sized pieces.
  • 1/2 lb button mushrooms, sliced
  • 1 cup chopped green bell peppers
  • 2/3 cups onion, chopped
  • 1/2 cup peas
  • 1/4 cup celery, chopped
  • 1/2 tsp white pepper
  • kosher salt to taste
  • 1/3 cup flour
  • 1/2 cup chicken stock
  • 2 cups milk
  • Melt the butter over medium heat. Add the chicken, mushrooms, peppers, onions and celery and cook until the chicken is browned and the vegetables are softened. About 10 minutes.
  • Add the peas.
  • Reduce the heat to medium low and stir in the flour and pepper.
  • Add the milk, drizzling slowly and stirring to combine with the flour.
  • As the sauce thickens start drizzling in the chicken stock and continue to stir.
  • Simmer for 5-10 minutes and continue to stir until the sauce is thick. Add more milk and or stock if necessary to reach desired consistency.
  • Serve over rice or noodles.

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