Here is another staple on our family party table. This finger food whets our appetites and we can't stop ourselves from going back to the food table for it. This diced chicken dish in a creamy sauce is so easy to make anyone can prepare it for their parties.
A simple dish that many of our guests have tried to copy but none succeeded. They just could not get it right for reasons unknown to us. So when we invite them over, same set of people would ask if we are serving any chicken ala king. Well... of course!
Preparing this requires a lot of dicing but get everything done first then you'll see how fast you can get this ready. My family serves patty shells with them but puff pastry cups or garlic toasts/crostini would be perfect too.
Ingredients
- 1 kilo Chicken Breast
- 2 sticks butter
- 1 onion, diced
- 1 carrot, diced
- 1 red bellpepper, diced
- 1 green bellpepper, diced
- 1/2 cup Peas
- 1 can water chestnuts, diced
- 1 can Corn Kernels
- 1 can button mushrooms, diced
- 1 can Cream of Mushroom
- 2 cups Heavy cream
- Salt and pepper to taste
Directions
- 1Boil the chicken breast until cooked through. Drain and set aside and allow to cool.
- 2Start dicing carrots, onions, bellpeppers, mushrooms and chestnuts.
- 3Debone and diced chicken breast.
- 4In a large skillet or deep pan, melt butter and saute onions until translucent.
- 5Add in carrots and cook until tender.
- 6Mix in the rest of the vegetables (mushrooms, peas, corn)
- 7Pour in the cream of mushroom and heavy cream and season to taste.
- 8Let it simmer for 10 mins at least. Stir from time to time to prevent it from sticking to the bottom of the pan.
- 9Remove from the heat and transfer to a presentable serving dish.
- 10Enjoy it with patty shells or puff pastry cups or toasts.
