6 days ago
Creamy chicken à la king made easy
This easy weeknight dish brings together tender, golden chicken breasts smothered in a luscious, velvety sauce made with cream, milk, and Royco Chicken A La King Dry Cook-In Sauce. The addition of sun-dried tomatoes gives it a sweet, tangy punch, while baby spinach adds a pop of freshness. Serve it over a bed of fluffy mashed potatoes, rice, or even fresh pasta. Recipe compliments of Royco.
Cooking time: 20 mins | Preparation time: 10 mins | Serves: 6
Ingredients
1 packet Royco Chicken A La King Dry Cook-In Sauce (38g)
6 skinless deboned chicken breasts
30ml (2 Tbsp) vegetable oil
3 cloves garlic, peeled and crushed
250ml (1 cup) water
250ml (1 cup) milk
180ml (¾ cup) cream
10ml (2 tsp) dried mixed herbs
80ml (⅓ cup) finely grated Parmesan or pecorino cheese
125ml (½ cup) sundried tomatoes, drained and roughly chopped
1 x 100g pack baby spinach leaves
fresh lemon juice
black pepper, to taste
Family friendly: With its mild flavours, this is a great dish for kids. If you know they won't eat the spinach, you can use frozen peas instead.
Method
Empty the sachet of Royco Chicken A La King Dry Cook-In Sauce onto a plate. Lightly dust both sides of the chicken breasts with the powder (don't throw away the rest – you'll use it later). Heat the oil in a big frying pan over a medium heat. Fry the chicken on both sides (about 2½ minutes per side) until golden brown, but not quite cooked through. Remove from the pan and set aside on another plate. Turn the heat down, add the garlic to the pan, and cook gently for 30 seconds. Now pour in the water, and stir well to loosen any golden sediment on the bottom of the pan. In a separate small jug, whisk together the milk, cream, mixed herbs, and all the remaining Royco powder. Pour into the pan and, stirring constantly, bring to a gentle boil. Let the sauce bubble over a low heat for about five minutes, or until it has reduced and thickened. Stir in the Parmesan cheese and sundried tomatoes, then return the chicken breasts to the pan, along with any juices that have collected on the plate. Now add the baby spinach leaves, cover the pan, and cook gently for a few more minutes, until the chicken is cooked through, and the spinach leaves have wilted but are still a nice bright green. Season with a generous squeeze of fresh lemon juice and black pepper to taste, and serve hot with mash, rice or pasta.
