Chicken Ala King
Left over meat from Sunday's roast.
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 300 | grams |
chicken meat, cooked
skinned, deboned |
|
| 1 | each |
onions
chopped |
|
| 200 | grams |
mushrooms, button
sliced |
|
| 1 | each |
chicken bouillon cubes
disolve in 500ml boiling water |
*
|
| 200 | millilitres |
cream
|
|
| 200 | grams |
asparagus
tinned or bottled |
|
| ½ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+2 | grams |
chicken meat, cooked
skinned, deboned |
|
| 1 | each |
onions
chopped |
|
| 2E+2 | grams |
mushrooms, button
sliced |
|
| 1 | each |
chicken bouillon cubes
disolve in 500ml boiling water |
*
|
| 2E+2 | millilitres |
cream
|
|
| 2E+2 | grams |
asparagus
tinned or bottled |
|
| 2.5 | ml |
black pepper
|
|
Directions
Fry the onions and mushrooms for 3 min in 2 table spoons of olive oil. Add the cooked chicken and the chicken stock (made from the disolved cube) Add the black pepper. Simmer for 15 min and add the cream. simmer for a further 5 min, cut the asparagus into ¾ inch pieces and add just before serving. Serve with white rice. For extra flavour fry ½ each sliced red and green peppers with the onion and mushrooms and add 1 teaspoon ground nutmeg.
