Chicken a la King al la Ali

My son has been nagging for this for ages, and it’s quick and easy, so I buckled!  I do add my little touches, otherwise I find it a tad boring.

I cooked the chicken  (sliced skinless breasts) in a waterless pot, but with a little bit of water, lots of ground salt and pepper, some diced carrot and onion, and herbs that change every time. This was a bay leaf, some thyme and some parsley.  Cooked it up until just nice and tender.  Meanwhile I finely chopped some onion and and yellow and red pepper (one ofeach, that doesn’t read right!), sauted them gently.  Then I opened up a tin of mushrooms to add, because I use one of those package a la king thingies to make the sauce with.  Now comes my little trick – I don’t like big bits of chicken in this dish, more sauce, less chicken, so after I take it out of the pan, leaving the extras behind of course, I ‘pulse’ it in the processor a couple of times until it’s in nicely shredded bits.  Obviously not too fine, otherwise it  goes mushy.Made up the sauce, added the pepper/onion mixture, some extra seasoning, and served with some brown basmati rice, and a hot loaf of sundried tomato bread, which was super yummy (shop bought).

And the clever people among you will notice…….yup the mushrooms didn’t go in!  Forgot the blasted things.  Still, it was pretty good, and nice and warming with plenty leftover for the hollow legged son for lunch later today!.

Previous dinners from alison

• Lunch for 6 - November 9th, 2009
• Lightweight chicken and vegies - October 30th, 2009
• Mushroom Quiche - October 28th, 2009
• Birthday Dinner - May 28th, 2008
• Return of the MishMash Queen! - May 27th, 2008