Can’t believe it’s been three years since I posted my original chicken ala king blog. What caught my eye though is that I’ve apparently never gotten around to posting the recipe for the dish (*yikes!*).
Since I’ve made the dish at least thrice in the past 3 weeks – as the collage below will show – and in all shapes, forms and sizes too – might be high time I at least listed down the recipe here – more for practicality than posterity, really…
WHAT YOU NEED: 3 tbsp butter, 1 medium-sized onion (chopped), 4 cloves garlic (crushed), 1 small can mushroom (diced), 1 kilo chicken breast (pre-cooked, salted and shredded), 1 pc red bell pepper (diced),
FOR WHITE SAUCE: 2 tbsp butter (melted), 3 tbsp flour or cornstarch dissolved in 1 cup cooled chicken broth, 1/2 cup milk (I used Carnation evaporated milk)
HOW TO: Melt butter in pan. Saute garlic and onion, then add mushrooms, chicken and bell pepper. Cook white sauce separately* then add to cooked sauteed chicken. Add salt to taste.
*Melt the butter in a pan. Dissolve flour in chicken broth and stir in butter until thick. Blend in milk to make a smooth sauce.
Top over grilled French batard, sliced white bread or use as filling for store-bought voulavent cases or puff pastry (admittedly, the last way of doing it is a recent favorite ).