I love Chicken à la King, but I used to make it from those instant cook-in sauce packets. That was my go-to as a young, hard-working individual on a tight budget, trying to save money! Almost 20 years later, and I’m still on a tight budget. Anyhow. 🙂 We know those instant cook-in sauces and powders are filled with ingredients that we can’t pronounce and are simply not natural. Swop the instant sauce with Crème Fraîche and garlic, and you’re off to a great start. Follow the recipe below:

The Chicken à la King can be enjoyed with a side of caulirice or buttery cabbage noodles.

Ingredients

• 2 tablespoons butter
• 1 small onion, chopped
• 3 garlic cloves, crushed
• 5ml dried mixed herbs
• ±600g chicken breasts, cut into strips
• 1 green pepper, chopped
• 250g mushrooms, quartered
• 250g Crème Fraîche
• Salt and freshly ground black pepper

Method

1. Bring a pan to medium heat, then add the butter.
2. Sauté the onion for 5 to 10 minutes until soft and translucent.
3. Add the garlic and mixed herbs and stir for 1 minute.
4. Turn the heat up, then add the chicken. Cook for about 3 minutes.
5. Add the chopped green pepper and mushrooms and stir through.
6. Add the Crème Fraîche, season generously with salt and pepper, and cook for 8 to 10 minutes, stirring occasionally, until the chicken is cooked through.
7. Serve with caulirice or buttery cabbage noodles.