Chicken a la King

I used to eat Chicken a la King when I was still teaching in a public school in the Caloocan, Philippines. I kind of miss the taste so I decided to make some.

This creamy chicken recipe is a good topping for pasta or bread/biscuit. You can toast a bread slice and put some chicken a la King on top. It was for our dinner so I just decided to use rice for side dish plus the inviting champagne mango waiting for dessert.

Recipe yield: Servings for two

Ingredients:
1 lb. boneless skinless chicken breast, cubed
1 clove garlic, minced
1/4 of a med. sized onion, minced small
1/4 tsp. dried thyme
1/4 tsp. dried parsley or 1 tsp. fresh chopped parsley
1/4 cup mushroom, sliced
1/4 cup green peas
1/8 cup red bell peppers
1 tbsp. all-purpose flour diluted in 1 cup milk
1 Tbsp. Olive oil
Salt and pepper to taste

Procedure:
1. Heat a skillet and pour some Olive oil. Season chicken with salt and ground black pepper. Sauté it until the color of the chicken turns white. Add in the garlic and onion and stir.
2. Place the bell pepper and green peas and continue stirring until the peas are softer. Add in the mushroom and stir. Season with thyme and parsley.
3. Pour milk with diluted all-purpose flour. Whisk/stir until the sauce thickens. Give it a final taste and see if the seasoning is good.
4. Place it in a serving platter/bowl. Serve and enjoy!

This is a Lannie Armstrong recipe inspired from panlasangpinoy.com's Chicken a la King. Feel free to share and use it for your home cooking. 

Food for the Soul

He predestined us to adoption as sons through Jesus Christ to Himself, according to the kind intention of His will, to the praise of the glory of His grace, which He freely bestowed on us in the Beloved.  In Him we have redemption through His blood, the forgiveness of our trespasses, according to the riches of His grace

Ephesians 1:5-7, NASB