SuperValu: Real Food, Real People

SuperValu| October 15, 2012 at 9:47 am

Hi Sue, please see below for a low fat version of Chicken a la King:

• 10 oz/300g Chicken Fillets – cut into very thin strips
• 1 oz /30g butter (reduced butter quantity)
• 1 oz/30g flour (reduced flour quantity)
• 1 onion finely sliced
• 4 oz/110g button mushrooms quartered
• 1 red pepper diced
• 1 stalk celery thinly sliced
• Salt and pepper to taste
• 14 fl oz/400ml low fat milk (increase milk quantity, omit cream)
• 1 tbsp Olive Oil
• 14 oz/400g Long grain rice

Method
Cook the rice as per pack instructions.

Place your pan on a moderate heat and add a tablespoon of olive oil.

Add the chicken and cook for a minute or two until fully sealed.

Add the sliced onion and fry for a further minute to two.

Next add the pepper, celery and mushrooms and fry for a further 2 – 3 minutes.

Gradually add the flour, stirring continuously for about 2 minutes.

Begin adding the milk stirring all the time until you have a nice smooth texture in the sauce.

To serve, place the rice on the plate and pour over the chicken sauce, sprinkle with some freshly chopped parsley if desired.

Sue Morrison| September 18, 2012 at 12:33 pm

What can you put instead of the cream as we are slimming?

SuperValu| June 19, 2012 at 5:26 pm

Hi Stephanie, we checked with Kevin and he recommends using 60g/2oz plain flour. However you can adjust the amount of flour to suit your taste. Let us know how you get on.

stephanie| June 19, 2012 at 3:44 pm

Are you sure its 60g flour, the dish just tastes of flour.

Mary Neville| March 27, 2012 at 1:19 pm

Most chicken a la king recipes are a little bland, in my opinion. So I was delighted to find this recipe but I made the following additions;
I doubIed the quantities.
I shook in about 1 tbsp of plain flour when frying off the chicken (to thicken the sauce a bit later).
I added a little less than a half pint of chicken stock( made from 1 cube)
I finished the sauce with milk to the consistancy and amount I wanted.
I added 2 crushed cloves of garlic.
I put in a green pepper.
It was delicious and the flavour is much improved although it may not be “chicken a la king” now!
The cream may be put in at the end or left out to leave it lighter. Not strictly needed.
Keeps very well in fridge for a few days.

SuperValu| March 27, 2012 at 9:46 am

Hi Janet, apologies about that. You are right, it’s 350ml of milk. Thank you!

Janet Conway| March 23, 2012 at 7:01 pm

in the recipe it says 350 ml SuperValu Cooks Ingredients Salt and Pepper & 125 ml SuperValu Full Cream Milk. I take it the 325ml is for the milk?

SuperValu| January 3, 2012 at 2:43 pm

Hi Rita, we’ve added cream to the ingredients. In the video, Kevin adds the butter to the pan for frying the chicken with a little oil. The oil allows you to cook the butter at a higher temperature. Hope that helps!

Rita Muldoon| January 2, 2012 at 7:42 pm

Kevin did not mention when to use the butter..Also no mention was made of cream in ingredients .Luckily I make this dish but now add extras as Kevin suggested e.g mushrooms,celery and red peppers.Realise it was an oversight or printing error…Thanks for recipes.