Chicken A La King Main Course 55 mins Ingredients Ingredients − 4 portions + 4 Skinless Chicken Fillets, cut into strips 250 g Mixed Mushrooms, sliced 1 large Onion, sliced 1 large Clove Garlic, chopped 1/2 Yellow Pepper, sliced 1/2 Orange Pepper, sliced 1/2 Red Pepper, sliced 250 ml (1 cup) Milk 125 ml (1/2 cup) Avonmore Cooking Cream 2-3 tbsp Flour 1 tsp Chopped Fresh Thyme Salt & Freshly Ground Pepper, to taste Olive Oil & Butter for frying To Serve 300 g Uncooked Rice Handful Fresh Flat Leaf Parsley, roughly chopped Instructions 1.Heat a medium sized frying pan on high, once hot, add splash of olive oil. 2.Fry chicken strips until golden, stirring occasionally. 3.Remove chicken from pan and set aside. 4.Add splash of olive oil and 1 Tbsp salted butter to same pan. 5.Reduce heat to medium high and fry mushrooms just until they start to brown. 6.Remove mushrooms from pan and set aside. 7.Cook rice according to packaging in a large pot. 8.While rice is cooking, heat a large saucepan over medium heat, once hot, add splash of olive oil and 1 Tbsp salted butter. 9.Add onion and a small pinch of salt and sauté until translucent, stirring occasionally. 10.Add sliced peppers and sauté for further 5 mins. 11.Add garlic and sauté for about 20 seconds. 12.Add chicken, mushrooms, milk, cream & thyme and leave to simmer on low heat for about 5-8mins, until chicken is cooked through. 13.Sprinkle flour evenly over the surface and stir in. 14.Increase heat to medium high and cook until thickened, about 5 – 10mins. 15.Check for seasoning, and add salt & pepper to taste. 16.Serve over cooked rice with freshly chopped flat leaf parsley. Instructions 1.Heat a medium sized frying pan on high, once hot, add splash of olive oil. 2.Fry chicken strips until golden, stirring occasionally. 3.Remove chicken from pan and set aside. 4.Add splash of olive oil and 1 Tbsp salted butter to same pan. 5.Reduce heat to medium high and fry mushrooms just until they start to brown. 6.Remove mushrooms from pan and set aside. 7.Cook rice according to packaging in a large pot. 8.While rice is cooking, heat a large saucepan over medium heat, once hot, add splash of olive oil and 1 Tbsp salted butter. 9.Add onion and a small pinch of salt and sauté until translucent, stirring occasionally. 10.Add sliced peppers and sauté for further 5 mins. 11.Add garlic and sauté for about 20 seconds. 12.Add chicken, mushrooms, milk, cream & thyme and leave to simmer on low heat for about 5-8mins, until chicken is cooked through. 13.Sprinkle flour evenly over the surface and stir in. 14.Increase heat to medium high and cook until thickened, about 5 – 10mins. 15.Check for seasoning, and add salt & pepper to taste. 16.Serve over cooked rice with freshly chopped flat leaf parsley. Related Recipes From family favourites to decadent desserts, explore our recipes Main Course Katsu Curry Main Course Pineapple Ginger BBQ Chicken with Sour Cream & Chive Sauce Main Course Smoked Salmon Tagliatelle View All Recipes