Chicken a la King

This is one of those meals that is semi-simple but real yummy. Once you have it down, it’s so easy to make for the most part and it makes a great, hearty meal for the family. A mean that you can prepare when you come home from work or have limited time. 

If you are new to cooking and enjoy it, as I do, you will notice that it’s the cooking process and combining of ingredients that turns cooking into an artful project. Almost reminds me of my chemistry set sans the lengthy, difficult equations. Just make sure not to blow anything up!

Serves 1 or 2 people. Double up on ingredients to make more.

Ingredients

• 2-3 Boneless/Skinless Chicken breasts
• 1 cup of Rice
• Olive Oil
• (1)         Green bell pepper
• Mushrooms
• 1 onion
• 3 cloves Garlic minced
• Salt
• Black Pepper
• Milk or light cream
• 2 or 3 tablespoons of Flour

Directions

Hours ahead of time, prior to work or going out, take out 2 or 3 boneless, skinless chicken breasts to dethaw.

When ready to cook, pour one cup of rice along with one cup of water in a pot along with some salt and butter to cook, as per rice directions.

Wash chicken and using a pair of shears, cut the chicken into pieces. Heat up skillet and add some olive oil to coat the pan. Then add chicken.

Chop up the onion, small green bell pepper or half large pepper and add to skillet. Place lid on skillet and let cook for 5 minutes. Stir and turn chicken over to cook and let cook another 5-10 minutes. The chicken won’t be pink and will start to look white and cooked-for those of you who don’t know.

Then stir in mushrooms and minced garlic along with salt and black pepper to taste. Let cook for a few minutes and stir.

Add milk/light cream to the skillet and a tablespoon or two of flour to thicken milk into a cream sauce. Turn up the heat and let the sauce bubble a bit and then remove from stove.

Now you are ready for this delicious mushroom/green pepper inspired cream sauce poured over the plain white rice.