I have been trying to avoid meat these past few months but my husband convinced me that it's okay to eat chicken every now and then. Although I did not really made a full commitment to being a vegetarian or a vegan I'd still like to try my best. He made a good case. "You haven't tried cooking this one. Aren't you curious?" What can I say, I guess he has once again succeeded in luring me to do something new by trying to appeal to my curiousity. I'm referring to the recipe, of course.
As I mentioned, I haven't really tried cooking chicken a la king. All I know is that it's chicken with some white sauce in it. And so I did it the simplest way I can possibly do it. Before I went ahead and started cooking, I quickly looked up a recipe and found this.
I did try tweaking it a bit to give it a personal touch and to improvise for some ingredients that aren't in my pantry.
Ingredients
Chicken breast
Butter
onion
garlic
ginger
bay leaf
All-purpose Cream
Flour
mushrooms
olive oil
butter
Bell Pepper
salt and pepper
water
Apple cider vinegar
Procedure
Sautee minced onions, garlic, and ginger on olive oil then add butter. Once the butter melts, add the cream and flour. After a few minutes, add the chicken and just let it simmer. Add mushrooms. Cover the pan and just let the flavor incorporate into the chicken. Pour a little bit of water if you see the sauce gets too thick. Do this with caution, you don't want the sauce too thin. Add bay leaf. Sprinkle some salt and pepper. Pour some half a teaspoon of apple cider vinegar. Mix for a minute and then turn of the heat.
Serve while still warm.
I'd say this is one of my successful experiments in the kitchen. I gave myself a pat on the back because I've been getting a lot more success than epic fails in cookery these past few days. Success indeed is a result of trying and trying again after a series of failures. And what's more rewarding is hearing my little one say "Wow! Smells good!" when she sat on the table. She downed two kiddie servings of chicken a la king. YAY! And to top it off, my husband pushed me to share this recipe because he really loved it. Double yay!