Chicken a la King

• chestnut mushrooms↗300g g

  sliced

• vegetable or sunflower oil1 tbsp tbsp
• butter↗1 tbsp tbsp
• onion↗1

  finely chopped

• green pepper1

  sliced

• paprika↗½ tsp tsp
• Dijon mustard↗½ tsp tsp
• dry sherry↗50ml ml
• cooked chicken breasts4

  coarsely chopped

• chicken stock↗250ml ml
• double cream↗300ml ml
• roasted red pepper↗150g g

  from a can

• lemon↗½

  juiced

• cooked rice

  for serving

Step-by-step instructions

1. 1

   Heat a large dry skillet over medium heat and sauté the mushrooms until their liquid evaporates. Add the oil and continue frying for another 5‑6 minutes until golden. Remove from the pan and set aside.

2. 2

   Melt the butter in the skillet and sauté the onion and green pepper over medium‑low heat for 8‑10 minutes until softened. Add the paprika and Dijon mustard, then pour in the dry sherry and cook for 2 minutes until the alcohol evaporates.

3. 3

   Increase the heat to medium and add the cooked chicken breasts and mushrooms. Season, then pour in the chicken stock, bring to a gentle boil and cook for 5 minutes. Stir in the double cream and add the roasted red pepper. Cook for another 2‑3 minutes until the mixture is just barely simmering. Serve with cooked rice.