#TMCKitchenSeries: Chicken ala King in Croissant
I love chicken. I love anything cream-based. This is why any dishes that combine these two will be a surefire hit on my tastebuds. One of this is Chicken ala King.
Since I am yaya-less for the past few months, I became in charge of cooking. I admit I am not a kitchen diva, which is why I needed good ol’ Google and my mom’s recipe notebook to keep me company in the kitchen. One day, when my kids decided to be in their best behavior, I tried cooking Chicken ala King.
Thankfully, I did great the first time. My husband even loved it too, although I’m sure he had no choice but to say that. LOL.
Anyway, I was surprised that cooking Chicken a la King is not as complicated as it seems. The ingredients are readily available in the kitchen and the cooking time is shorter than I expected. I borrowed a recipe from one of the trusted cookbooks at home, but added my own flair into it. Since I don’t have mushrooms on hand, I just added carrots into it and it worked the same.
I was so tempted to eat this with rice since I forgot to buy the shell from French Baker. What I had was butter croissant, which is a good alternative too since it has the same texture with the shell. I also paired this with sliced baguette and added butter and cheddar cheese on it.
Below is the recipe for Chicken ala King.
- 1/2 cup chicken breast, diced
- 1-2 tablespoons butter
- 1 tablespoon flour
- 1/2 Knorr chicken cube
- 1/4 water
- 1/3 cup fresh milk or evaporated milk
- 5 thin slices of green bell pepper
- 1 egg yolk, slightly beaten
- Melt butter in saucepan. Stir in flour until well-combined.
- Add chicken cube, water, and milk.
- Mix well until mixture is slightly thickened.
- Add diced chicken and green bell pepper.
- Pour the egg yolk.
- Cook until thick.
- Serve with butter croissant on the side.