Chicken A La King
A delicious creamy colorful easy dinner to put together.
Equipment
- Medium sauce pan
- cutting board & sharp knife
- large deep skillet
- spatula
- measuring cups & spoons
Ingredients
- 1 medium yellow onion, chopped
- 1 medium green bell pepper, chopped
- 2-3 medium boneless, skinless chicken breasts
- 4 cups chicken broth (DIVIDED)
- 1/2 tsp salt (DIVIDED)
- 1/2 tsp black pepper (DIVIDED)
- 1/2 tsp garlic powder (DIVIDED)
- 1/2 tsp onion powder (DIVIDED)
- 2 tsp minced garlic
- 1 TBS butter
- 2 TBS olive oil (DIVIDED)
- 1/3 cup all purpose flour
- 1 cup heavy whipping cream
- 1 cup frozen peas & carrots, thawed
- 1/2 cup jarred roasted red peppers, diced
Instructions
- In a medium pot place chicken in. Cover chicken with chicken broth about 1 1/2 cups. Season with 1/4 tsp each of salt, black pepper, garlic powder, and onion powder. Bring to a boil and let simmer for approx. 15 minutes or so until chicken is cooked through. Chop up chicken and set aside.
- In the meantime heat up 1 TBS olive oil in a large skillet. Add in chopped onion and green bell pepper. Season with 1/4 tsp each of salt, black pepper, garlic powder, and onion powder. Cook for 3-4 minutes until softened. Stir in garlic for 1-2 minutes.
At this time, start cooking your biscuits, toast, rice, or potatoes.
- Stir in 1 additional TBS of olive oil and 1 TBS butter. Sprinkle flour over the peppers and onions. Stir until peppers and onions are coated with flour and cook an additional 1 minute.
- Slowly stir or whisk in 1 cup chicken broth. Stir in heavy whipping cream. Let simmer for 5 minutes to thicken. Taste mixture to adjust seasonings to your liking.
- Once mixture has thickened add in peas & carrots, diced roasted red peppers, and chopped cooked chicken. Stir until everything is well coated.
- Many ways to serve this up. Over cooked biscuits, toast, cooked rice, or mashed potatoes. Enjoy.